I make this soup whenever I need a nourishing and satisfying meal. It’s my go-to recipe because it fills the kitchen with an amazing aroma and always turns out delicious, with the ribs becoming fall-off-the-bone tender after simmering.
A Comforting Bowl of Nourishment
I really enjoy how this recipe combines the natural sweetness of corn, the tang of tomatoes, and the richness of pork ribs into one flavorful broth. It’s a simple dish to prepare—no fancy techniques needed—yet it tastes like it’s been simmered with care for hours. It’s perfect for family dinners, cozy weekends, or whenever I want something both light and satisfying.
Why you’ll love this recipe
- Deep, Rich Flavor: The combination of slow-simmered pork ribs and sweet tomatoes creates a wonderfully savory and slightly tangy broth.
- Nutritious & Wholesome: Packed with protein from the ribs and vitamins from the fresh vegetables, it’s a complete and balanced meal in a bowl.
- Simple to Make: While it simmers, you can relax. The process is straightforward and requires very little hands-on effort.
- Crowd-Pleaser: This is a family-friendly recipe that everyone, from kids to adults, will enjoy and ask for again.
Ingredients:
Main Ingredients
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500g pork ribs (fresh pork spareribs, cut into 5–7cm pieces; if using backbone, break into small chunks and extend simmering by 20 minutes)
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400g tomatoes (3–4 ripe tomatoes, diced; if underripe, soak in warm water 10 minutes or add 1 tsp tomato paste)
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200g sweet corn (1–2 ears, cut into 3–4cm segments, remove silk; if using glutinous corn, reduce simmering time)
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200g potato (1 medium yellow potato, peeled, cut into chunks, soaked in water to prevent browning)
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40g fresh shiitake mushrooms (3 mushrooms, stems removed, caps scored with a cross; if dried, soak 1 hour and strain soaking water into soup)
For Blanching Ribs
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20g scallion (1 stalk, cut into sections)
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15g ginger (1 knob, peeled and sliced)
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2 tsp cooking wine (or use beer/Chinese yellow wine)
Cooking Seasonings
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10ml cooking oil (soybean or canola; may skip for lighter version)
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4–6g salt (adjust to taste, add at the end)
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1 tsp light soy sauce (brewed soy; reduce if using strong varieties)
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1 tsp oyster sauce (or substitute with diluted soybean paste)
Garnish
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10g scallions (green part only, finely chopped)
Note: Soaking the ribs in cold water for 30 minutes first is a crucial step I always take to remove excess blood and impurities, which makes the final broth much clearer and less greasy.
Instructions:
Prepare the Ingredients: Place 500g pork ribs in a bowl and cover with cold water. Soak for 30 minutes, changing the water once or twice. Meanwhile, wash and cut 3-4 tomatoes into 2 cm cubes. Cut 1-2 corn cobs into 3-4 cm segments. Peel and cut 1 potato into chunks, placing them in a bowl of water to prevent browning. Clean 3 mushrooms, remove the stems, and score the tops with a cross.
Blanch the Ribs: Drain the ribs and place them in a pot. Cover with cold water by 2 cm. Add 1 scallion segment, the sliced ginger, and 2 tsp cooking wine. Bring to a boil over high heat. As grey foam rises to the surface, skim it off carefully with a spoon. Continue boiling for 1 minute after skimming, then drain the ribs and rinse them thoroughly with warm water.
Sauté the Base: In a clean pot, heat 10 ml cooking oil over medium heat. Add the chopped tomatoes and cook, pressing them with your spoon, for 3-4 minutes until they break down and become saucy.
Combine and Simmer: Add the blanched ribs to the pot and stir for 2-3 minutes to coat them. Pour in enough boiling water to cover all ingredients by 1-2 cm. Add the corn segments, potato, and mushrooms. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour.
Season and Serve: Season the soup with 4-6 g salt, 1 tsp light soy sauce, and 1 tsp oyster sauce. Stir gently to combine. Taste and adjust seasoning if necessary. Turn off the heat, stir in the chopped scallions, and serve immediately.
Frequently Asked Questions
Can I make this in a slow cooker or pressure cooker?
Yes! After blanching and sautéing the tomatoes and ribs, transfer everything to a slow cooker and cook on low for 6-7 hours. For a pressure cooker, cook on high pressure for 25-30 minutes after adding the boiling water and ingredients (add potatoes in the last 10 minutes if using a pressure cooker).
My broth isn’t very red. How can I improve the color?
The color depends on the ripeness of your tomatoes. For a deeper red color and richer tomato flavor, you can add 1 tablespoon of tomato paste when you are sautéing the fresh tomatoes.
How can I make the soup less oily?
The easiest way is to prepare the soup a few hours ahead of time, or even the day before. After refrigerating, the fat will solidify on the surface and you can easily skim it off before reheating.
Can I use other cuts of meat?
Yes, pork shoulder (cut into chunks) or even chicken thighs (bone-in for more flavor) work very well. Adjust the cooking time accordingly, as chicken will cook faster than pork ribs.
Comforting Tomato, Corn & Pork Rib Soup
Ingredients
Main Ingredients
- 500 g pork ribs fresh pork spareribs, cut into 5–7cm pieces; if using backbone, break into small chunks and extend simmering by 20 minutes
- 400 g tomatoes 3–4 ripe tomatoes, diced; if underripe, soak in warm water 10 minutes or add 1 tsp tomato paste
- 200 g sweet corn 1–2 ears, cut into 3–4cm segments, remove silk; if using glutinous corn, reduce simmering time
- 200 g potato 1 medium yellow potato, peeled, cut into chunks, soaked in water to prevent browning
- 40 g fresh shiitake mushrooms 3 mushrooms, stems removed, caps scored with a cross; if dried, soak 1 hour and strain soaking water into soup
For Blanching Ribs
- 20 g scallion 1 stalk, cut into sections
- 15 g ginger 1 knob, peeled and sliced
- 2 tsp cooking wine or use beer/Chinese yellow wine
Cooking Seasonings
- 10 ml cooking oil soybean or canola; may skip for lighter version
- 4 –6g salt adjust to taste, add at the end
- 1 tsp light soy sauce brewed soy; reduce if using strong varieties
- 1 tsp oyster sauce or substitute with diluted soybean paste
Garnish
- 10 g scallions green part only, finely chopped
Instructions
- Prepare the Ingredients: Place 500g pork ribs in a bowl and cover with cold water. Soak for 30 minutes, changing the water once or twice. Meanwhile, wash and cut 3-4 tomatoes into 2 cm cubes. Cut 1-2 corn cobs into 3-4 cm segments. Peel and cut 1 potato into chunks, placing them in a bowl of water to prevent browning. Clean 3 mushrooms, remove the stems, and score the tops with a cross.
- Blanch the Ribs: Drain the ribs and place them in a pot. Cover with cold water by 2 cm. Add 1 scallion segment, the sliced ginger, and 2 tsp cooking wine. Bring to a boil over high heat. As grey foam rises to the surface, skim it off carefully with a spoon. Continue boiling for 1 minute after skimming, then drain the ribs and rinse them thoroughly with warm water.
- Sauté the Base: In a clean pot, heat 10 ml cooking oil over medium heat. Add the chopped tomatoes and cook, pressing them with your spoon, for 3-4 minutes until they break down and become saucy.
- Combine and Simmer: Add the blanched ribs to the pot and stir for 2-3 minutes to coat them. Pour in enough boiling water to cover all ingredients by 1-2 cm. Add the corn segments, potato, and mushrooms. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour.
- Season and Serve: Season the soup with 4-6 g salt, 1 tsp light soy sauce, and 1 tsp oyster sauce. Stir gently to combine. Taste and adjust seasoning if necessary. Turn off the heat, stir in the chopped scallions, and serve immediately.
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