Tuesday, April 16, 2013

Recipe: Black Bean Soup with Pork Ribs, with Wolfberries

Wanting to break out of my comfort zone, I decided to google the net and see what sort of "new" healthy chinese soup I could make for myself and my man, yet still easy enough without the complicated hassle. 

So....I tried making Black bean Pork rib soup for the first time and it actually turned out splendid, not to mention how easy it was...
Black Bean Pork Rib Soup, with wolfberries.

Featuring - Black Bean or Turtle bean.
Not the prettiest of the lot but it sure is cheap and choke full of goodness with benefits such as 
-  Digestive Tract Benefits
Benefits for Blood Sugar Regulation (esp for diabetic Type 2 people I suppose)
Cardiovascular Benefits
impressive array of antioxidant and anti-inflammatory phytonutrients

Dont take my word for it, check out the details from link below.
(source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2)


- 150grams of whole black beans
- 300-400gram of soup pork ribs and pork shank combined
(I personally like pork shank so that its so soft and edible after the soup is done)
- Rinsed 8 deseeded red dates (Not suitable for diabetic people: Benefits : Read Link)
- Rinsed 2 tbsp (or more) of wolf berries
- Rinsed 5 slices of Chinese yam (optional. Benefits : Read Link )
- 2 inch smashed ginger without skin (Smashed allows the flavor to leak out faster)
- 2 presoaked small scallops. (presoaked for 10 mins to reduce the overwhelmingly strong taste)

Cooking Steps

1. Rinse the black beans. Remove the cracked ones, or those that looked just looked spoiled.

2. Boil a pot of water (depending on your pot size, guide is to use enough water to cover all beans. I figured 600ml or more will suffice. You wont need the water later so the actual amount doesnt matter. I would measure the amount in advance first after you have rinsed the beans. )

3. Once the water is boiling, add in black beans and boil for about 2 mins.
This step is to shorten the cooking time required later.

4. Soak the beans for at least another 1-2 hours. 
Soaking step is VERY important. Please do not skip this. You can always presoak the beans overnight if you are in rush for time.

5. After the soaked beans are ready, rinsed pork. Use hot boiling water and pour over bones and meat and leave it to soak for couple of mins. For me, its more for hygiene purpose to kill any surface germs. If you use lean meat then you wont get much scum.

6. In a separate pot, fill with 2L water and boil. Add in all the pork bones and meat and soaked black beans, ginger, red dates. Cover lid.

7.Stay on high heat for another 30mins. Remove any scum. Turn down heat to medium-low. Cook for another 50mins or until the rich flavor of the soup is attained.  
 (Tip: Do not stay on high heat or the bean will absorb the soup and u will be left with nothing)

8. Towards the last 50mins, add in wolfberries into soup.
Wolfberries cook quickly esp with closed lid, so give it 10-15mins will suffice.

Done. Served with rice.

Personally, I dont normally add salt to soup unless I really have to. So leave salt for final tasting up to the individual. It is important NOT to ADD salt during the cooking process as it will affect the bean.


Tze-Liang Foo said...

After boiling the beans for 2 mins, do we continue to soak the beans in the hot water or in cool water?

Nomad said...

Hi, I soaked it in room temp water.

Nomad said...

If you prefer not to quick boil it, you can soak it longer instead:)

shosegran said...

Hi u mentioned scallops in ingredients. When do I add them in? I have dried scallops. Are they the same?

Nomad said...

Yes it's dried scallops! U can use more or less amount depending on your preference for the "seafood" flavor:) also depends on your size of dried scallop