Corn and Pork Ribs Soup

Our soul-warming rendition of the traditional corn & pork ribs soup is a breeze to make without needing to skimp on those powerful health benefits!  

Often considered an Autumn dish, this traditional Chinese healing tonic uses good old pork ribs and a nourishing combination of dried scallops, wolfberries and red dates to create a rich moreish concoction and a taste of home.  

The pork ribs give it its hearty core flavour, and the corn adds a welcome, natural sweetness to the soup, and that touch of salt aids in drawing out the best flavours of the ingredients during the boiling process.  

This well-loved bone broth also packs a nutritional punch, providing a potent dose of collagen to help you maintain that dewy skin and megawatt smile.  A delicious dish that’s highly versatile, it can be had on its own or paired with rice and meats – even salads if you wish!  It comes as no surprise, then, that this soup shows up as a regular dining companion at many a family meal.  

In our recipe, we level up this dish with a boost of Huiji Waist Tonic to turn this bowl of goodness into a real nutritional powerhouse worthy of seconds and thirds!
#themeatmensg #simple #delicious

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Adjust Servings
800g pork ribs
90ml Huiji Waist Tonic
2sweet corns
35g dried scallops
1 carrot
4red dates
12g wolfberries
2litres water
1tsp salt (to taste)



Cut the 2 sweet corns into 10cm chunks.
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Peel and cut a carrot into chunks.
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Blanch 800g pork ribs for 5 minutes. Drain and transfer to soup pot.
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Put the sweet corn, carrot, 35g dried scallops, 12g wolfberries, 4 red dates, 60ml Huiji Waist Tonic and ½ tsp salt with the pork ribs.
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Pour in 2 litres water or enough to cover pork.
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Simmer for 1 hour 30 mins. Season with ½ tsp salt or more to taste.
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Turn off heat.
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Pour in 30ml Huiji Waist Tonic.
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