Wakame Ribs Soup

Name: Wakame Ribs Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Ribs; 150g Wakame; Some ginger; Some shallot; Some Wolfberry; Some pepper; Some Refined salt

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Wakame, like kelp, grows in the sea and belongs to seaweed. Wakame is also called "sea mustard" or "wakame". The wakame strips are deeply split and appear wakame-like, thinner and greener in color. It is rich in trace elements and is a nutritious "sea vegetable". There are dry products and salted products. Today I used salted wakame.
Like the ribs, the stew is delicious, try it.
Ingredients: 250g ribs, 150g wakame.
Ingredients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of wolfberry, appropriate amount of refined salt, appropriate amount of pepper. "

Ingredients

250g Ribs
150g Wakame
Some Ginger
Some Shallot
Some Wolfberry
Some Pepper
Some Refined Salt

Wakame Ribs Soup

1. Spare ribs, I bought a large spare ribs, soaked in water to remove the blood.

2. Soak the wakame in water and rinse it two or three times. Cut into small pieces for later use.

3. Boil water in the stock pot, add the ribs to a boil when the water is warm, and blanch the water. Rinse the scum again and set aside.

4. In a casserole, bring water to a boil, add ginger, green onions, and ribs. Bring to a boil for 5 minutes. Turn to medium heat and simmer. Cook the thick soup on a high fire and the clear soup on a small fire, depending on personal preference. When the soup is ready, boil over the fire for 5 minutes to make the creamy white soup.

5. The ribs are simmered for about half an hour, and the time depends on the taste. Add the wakame and cook for two minutes. Add the wolfberry and season with salt.

6. Very delicious, a good soup for summer.

Tips:
The ribs are blanched in a pot under warm water, or cold water can be poured into the pot to remove foam. This is the end of the recipe introduction. Thank you for your attention to Phyllanthus emblica. If you think it is not bad, you can give me a thumbs up. You are welcome to collect and share. Thank you for your support! Which soup do you prefer in summer? Your message is welcome.