Corn Potato Carrot Pork Bone Soup (玉米土豆胡萝卜排骨汤 Yu Mi Tu Dou Hu Luo Bo Pai Gu Tang)
July 25, 2020  Print Recipe
This past month, due to the intense heat and humidity in my town in Texas, I have been making Cantonese style soup almost every day to help cope with the humidity and heat. I admit I am a bit obsessed with pork bone soup. The soups are easy to make and versatile. The result is always satisfying. I usually make the bone stock the day before and use it up in two days (enough for 4 adults and 2 kids).
This recipe is super simple and delicious. My kids, including my 10-month-old baby, especially like this soup. Since I always add salt at the very end, I just pour some out for my baby before adding the salt. Thanks to the corn and carrots, even without any condiment, the soup is quite tasty and naturally sweet. It’s got a bit of everything, carbs, protein, and fiber, almost like a mini meal. If you are not super hungry, this soup can be served as a light meal.
I posted the recipe for pork bone stock in a previous post. In this recipe. I’m using half of the broth made from that recipe which is enough for 4 to 6 people.
Preparation Time: 10 minutes
Active Time: 30 minutes
Total Time: 3 hours1
Serving: 4 -6 people
- 2-2 ½ quarts of pork bone stock along with 4 to 5 pieces of pork neck bones (see previous post)
- 1 corn on the cob ear, husks and silk removed
- 1 medium or 2 small-sized potatoes2
- 2 medium carrots (be sure to check out my recipe for carrot greens)
- ~1 teaspoon kosher salt or ½ teaspoon table salt
Tool: One medium or large soup pot that holds at least 3 quarts (Stainless steel soup pot, Asian style stoneware pot, or Dutch oven)
- Pour the pork bone stock along with the bones into a soup pot and close the lid. Set the heat to medium-high.
- While waiting for the stock and bones to heat up, cut the corn into 4 equal-length chunks. Wash, peel, and cut the potatoes and carrots into large pieces (about 1-inch wide).
- When the stock begins to boil, add the corn, potatoes, and carrots, and cover the lid. After the stock boils again, lower the heat to low or medium-low to produce a low rolling boil.3 Cover and let cook for about 10-15 minutes until the potatoes and carrots become soft.
- Turn off the heat and add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Add more salt to taste.
- Includes preparation, active, and total time used to make pork bone stock.
- I used yellow potatoes for this soup. All-purpose potatoes such as Yukon Gold potatoes, or yellow potatoes are best for this soup. The high-starch kinds, such as russets, tend to fall apart.
- Low rolling boil is one notch below boil, but much higher than simmer.