As we approach the end of the year, it just means it’s going to be a rainy December and I can’t help but crave for hot, soupy & comforting meals like chinese soups or steamboats that will really warm me up from inside out. So yes, that’s why I’m making a chinese black bean soup today. Gran used to make a really good one when I was little. The soup was always flavoursome and the beans were all so soft and tender. For my version, I tweaked the recipe a bit by adding in lotus root mainly because I wanted the ‘vegetable’ component in it (besides making the soup sweeter) so I didn’t have to whip up another vegetable dish for a balanced diet meal, lol. Talking about saving time ;p Drink your soup, folks!
Pork Rib & Black Bean Soup Recipe
Ingredients (serves 4)
400g pork ribs with soft bones
200g black beans, soaked in water overnight
1 small lotus root, thinly sliced
salt to taste
1. Blanch the pork ribs in hot boiling water to remove any scum.
2. Place the pork ribs, black beans and lotus root in a soup pot and fill with enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
3. Season with a little salt before serving.