Thursday, March 31, 2011

黃豆芽排骨湯/Soybean Sprout and Pork Rib Soup

This soup is easy to make and tastes very refreshing.  Even my husband, who is not a big fan of soybeans, loves this soup.  This soup contains lots of calcium and protein because both soybean sprouts and pork ribs are rich source of calcium and protein.  Soybean sprouts are also said to help reduce the risk of colon cancer.   If you like the soybean sprouts to be very tender you can use a slow-cooker to make this soup.


  • 1 lb fresh chopped pork ribs
  • 1 lb soybean sprouts
  • 1 oz sliced ginger
  • 1½ tsp salt
  • 2 liter water


In a large soup pot, add ribs, ginger and water. Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and simmer for 2 hours then add soybean sprouts.  Cook for half an hour, add salt.  Now you are done!  If you like the soybean sprouts to be very tender you can add the soybean sprouts right after you clean the bubbles and them let everything simmer for 2 hours.

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