Skip to main content

'Huai Shan' Pork Ribs Soup



This is a nutritous soup made from fresh 'Huai Shan' aka Diosocrea Opposita with pitted red dates, gojiberries and Yuzhu aka Polygonatum root.  'Huai Shan' is the Chinese name while it is  known as Nagaimo in Japanese.  Once the skin of the 'Huai Shan' is peeled off, it's very slimy exposing a mucous substance similar to okra but once it is boiled in water, the mucous substance will disappear and the slices of 'Huai Shan' remains crunchy.



Pitted red dates, fresh 'Huai Shan', Gojiberries and Yuzhu.






Recipe for 'Huai Shan' Pork Ribs Soup

    Ingredients
    • 350 gm pork ribs
    • 350 gm fresh 'Huai Shan'
    • 10 gm gojiberries
    • 40 gm red dates, pitted
    • 30 gm Yuzhu
    • 10 cups of water
    • Seasalt to taste
    Method
    1. Blanch the pork ribes in boiling hot water to remove scum, drain and rinse in running water.  Set aside.
    2. Bring to the boil, 10 cups of water and add in the red dates and Yuzhu.
    3. Peel the skin of the 'Huai Shan', wash away the mucous, slice it up and add to the boiling water.
    4. Add in the rinsed pork ribs, once boiling, lower heat, cover and let the soup simmer on low flame for 2.1/2 hours.
    5. Fine tune to taste and add in the gojiberries 15 mins. before serving.
    6. Ladle onto bowls and serve immediately.
     


I'm submitting this post to  Weekend Herb Blogging WHB #362 hosted by

     

Comments

  1. Cheah, very nice soup! Full of nutrients.

    ReplyDelete
  2. Soup is a must for me especially dinner. But I have yet to use huai san to make soup because.....so scare of peeling it as the vege seller told me got to be careful else skin might get itch.

    ReplyDelete
    Replies
    1. You wash the huai shan under running water immediately after peeling and try to wash away the mucuous. As far as I know, this doesn't cause your skin to itch, some types of taro do!

      Delete
  3. Cheah,
    I like to cook herbal soup for my family. I never tried Huai Shan for soup, would like to try this.
    By the way, does this soup taste something like lotus root soup?
    Thanks for sharing .
    mui..^^

    ReplyDelete
    Replies
    1. No, this doesn't taste like lotus root soup because the ingredients are different.

      Delete
  4. Hi Cheah, my kind of soup, clear and neat where you can see all the ingredients. Thanks for sharing.

    ReplyDelete
  5. I like this soup, very healthy :)

    ReplyDelete
  6. Huai Shan is very nutritious. I gonna give this a try since I have some huai shan at home, but mine one is looks long and thin, I hope I can use it the same way too, am I?

    ReplyDelete
    Replies
    1. Then yours may be the dried ones. Yes you can cook it in the same way.

      Delete
  7. Interesting recipe. If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
    http://www.yumgoggle.com/gallery/

    ReplyDelete
  8. I love huai san soup as well... looks like a lovely bowl of nourishing soup!

    ReplyDelete
  9. very nutritious soup! by the way, is 'Huai Shan' same like "San Yau" or not, i am always confuse these two names, hehehe..

    ReplyDelete
    Replies
    1. Yes, it's the same. You can also use Huai Shan in its dry form.

      Delete
  10. This comment has been removed by a blog administrator.

    ReplyDelete
  11. Dear Cheah,

    Your soup looks so comforting and homey! :) I love this soup too and it's great that we can now get a very good quality brand that has all the 4 key ingredients of the soup pre-packed and just need to add the meat, water and salt to taste.

    ReplyDelete
  12. Hi Cheah, love your comfort soup, look so good. I'm a soup person, LOL

    Have a nice day ahead.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and