Pork ribs soup with carrots and red plums

One of my favourite hearty soups to warm a winter night is pork ribs gently boiled with Chinese red plums, carrots and a few slices of dehydrated squid.

Amazingly simple to prepare, you can put the stock on a gentle simmer and head off to the gym knowing that burning off a few extra calories will be rewarded with fragrant aromas when you get home.

Ingredients

7 – 8 pieces of pork ribs
Handful of Chinese red plums
3 carrots (can be substituted with lotus root)
1 white raddish
3 – 4 slices of dehydrated squid

Method

1. Cut carrots and raddish into bite size shapes depending on your preference of a softer or firmer texture. Bear in mind thinner slices (half cm or less) take a shorter cooking time and would be more tender than larger pieces.

Personally, I like to cut root vegetables into different shapes and bite-sizes which serves no good purpose other than visual variety.

2. Bring 3 litres of water to boil in large pot and add all the ingredients into the pot and gently simmer for approximately 2 hours until meat and lotus root is tender.

3. Add salt to taste and serve hot.