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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Corn Soup with Tender Ribs For 4 people
Tender ribs 500 gr Chicken thigh mushrooms 200 gr American corn 2 ears (sweet corn) Carrot 1 piece Green onions/cilantro a little Common seasoning a little (Salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
How to Choose Fresh Ingredients
How to choose fresh American corn
- You should choose American corn with bright green husks, tightly hugging the ear.
- Fresh corn usually has moist silk, golden kernels, evenly sized and plump, feeling heavy in hand.
- Old or mature corn will quickly change the husk color to light yellow or white, with dark yellow kernels inside.
- Avoid choosing corn with worms, those that have been husked or are not intact because they are about to spoil.
How to choose fresh and delicious pork ribs
- Fresh and delicious pork ribs are typically the part of the ribs that still has the long bone intact, with the meat inside being pinkish-red and the fat being opaque white.
- Check the freshness of the pork ribs by pressing on the meat; it should be elastic, not sticky, and have no strange smell.
- Choose pork ribs when you see the cut surface of the bone is pinkish-red or still has blood because they are freshly slaughtered ribs.
- Avoid choosing pieces of tender ribs that are crumbled, have a pale color, or are cold because they are often old pork ribs.
- Do not buy ribs if you see the meat has strange bruises, purplish spots, or white specks because they come from sick pigs or those infected with parasites.
See details: How to choose fresh pork ribs
How to make Braised Corn Soup with Tender Ribs
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Prepare the pork ribs
After cutting the pork ribs into bite-sized pieces, wash them with clean water. Then soak them in a bit of diluted salt water for about 20 minutes and rinse with water, letting them drain.
Next, to eliminate the odor and remove dirt, put the ribs into a pot with 1 liter of water, bring to a boil, and blanch for about 2 – 3 minutes. Remove and rinse with clean water 1 – 2 times.
Tips to eliminate the odor of pork ribs:
- Method 1: Wash the meat briefly to remove blood, then rub with white wine, vinegar, or lemon juice, and rinse with clean water to drain before cooking.
- Method 2: Wash the pork ribs with diluted salt water, rubbing evenly for 2 – 3 minutes, then rinse 1 – 2 times with water.
See details: Tips to eliminate the odor of pork ribs
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Prepare other ingredients
Remove the outer skin of the corn and carrot, wash them clean with water and place them in a basket to drain. Cut the corn into round slices about 1 – 2 finger widths thick. For the carrot, cut it horizontally about 1/3 of a finger width or carve it into flowers as you like.
For the chicken thigh mushrooms, peel them to remove the roots, then wash them thoroughly with water, squeezing them well while washing and let them drain. Afterwards, cut into bite-sized pieces.
Remove the roots, outer skin, and any yellowed or spoiled leaves from the green onions and cilantro. Then finely chop the green onion leaves and cilantro, and chop the green onion bulbs separately.
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Cook the soup
Add the blanched pork ribs into the pot and add 1.5 liters of water, bring to a boil over high heat. When the water boils, add the corn along with the chopped green onion tops, lower the heat and simmer for 7 – 10 minutes until the corn is cooked.
Next, add the carrots, to keep the soup clear and fragrant, skim off the foam on the surface.
Then add the chicken thigh mushrooms and season with a mixture of spices including: 2 teaspoons of sugar, 1/2 teaspoon of salt, 2 teaspoons of monosodium glutamate, 1 teaspoon of seasoning powder, and a little ground pepper, stir well to dissolve the spices.
Boil the soup for another 5 minutes, then adjust the seasoning to taste before turning off the stove.
Serve the soup in a bowl and add the finely chopped green onion and coriander to finish.
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Final Product
The delicious and nutritious corn soup with tender ribs has a super eye-catching color that looks extremely attractive. The broth is refreshing and light, the corn is sweet, and the carrots and mushrooms are very tasty. When eaten with a bit of hot rice and dipped in fish sauce, there’s nothing better; you must try it right away.
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Above is a detailed guide for the delicious and light corn soup with tender ribs, perfect for cooling down the family on a hot day, super simple. What are you waiting for? Let’s get cooking!
