Corn and Pork Ribs Soup – 玉米排骨汤

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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  • Servings: 4

  • Time: 2 hrs

  • Skill: Easy


  1. 800g pork ribs

  2. 90ml Huiji Waist Tonic

  3. 2 sweet corns

  4. 35g dried scallops

  5. 1 carrot

  6. 4 red dates

  7. 12g wolfberries

  8. 2 litres water

  9. 1 tsp salt (to taste)


  1. Cut the 2 sweet corns into 10cm chunks.

  2. Peel and cut a carrot into chunks.

  3. Blanch 800g pork ribs for 5 minutes. Drain and transfer to soup pot.

  4. 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.

  5. Pour in 2 litres water or enough to cover pork.

  6. Simmer for 1 hour 30 mins. Season with ½ tsp salt or more to taste.

  7. Turn off heat.

  8. Pour in 30ml Huiji Waist Tonic.

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