Soup with pork rips/pork chops and corns

This tastes so good. It would be a shame to keep it to myself. Here are the ingredients you need for this soup:



  • Two pork chops or pork rips (cut into pieces)
  • One corn
  • Two celery sticks
  • Mushrooms (optional)
  • Ginger
  • 3-5 gloves of garlic
  • Rice wine (two tablespoons, optional)


  • Salt
  • Pepper
  • Red chili pepper (optional)
  • Lawry’s seasoned salt (optional)
  • Trader Joe “herbs de Provence (optional)
  • Sesame oil (a few drops, optional)


Boil the pork rips until it is cooked inside. As soon as it is cooked, take the pork out. Clean the pot.
Rinse the pork clean. Cut around the bones and chop them into pieces. Don’t toss away the bones.
Heat some oil on the pan on medium high heat.
After the oil is heated, put in all the pork pieces and bones, and sliced ginger and chopped garlic. Str fry for about three minutes. Some people like to stir fry them until they are slightly brownish. You can add a bit rice wine or water to moist in the process.
Add enough water for the soup. Keep in mind the water should be enough to cover all the ingredients you will add later.
Have all the vegetables cut and ready.
Add this to the pot after simmering the pork chop broth for about 1 hr or 1 1/2 hrs. Simmer the vegetables for another 30 min. I add chopped celery the last 3 min.
Add the seasonings listed above to your taste. Add a little bit of sesame oil, if you have it. It is ready to eat. But if you want to have some noodles to serve as a main meal, go to the next step.
You can prepare noodles in another pot. But make sure just add enough cooked noodles into the soup for today’s consumption. Putting too much of it will soak up all the broth.
I really enjoy the dish. You will love it. If you do try it, please let me know if you like it!

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