Simple yet flavoursome soup that isn't difficult to prepare.
The original recipe uses pork ribs but I replaced it with lean meat. If using pork ribs, it has to be blanched then boil or double boil all the ingredients together until pork ribs are tender. If using lean meat, it has to be added last after the soybeans are soft.
Ingredients
original recipe from Yum Yum Magazine with slight modifications
[serves 4-5]
50 gm soy beans [soak for at least 2 hours] - drained
20 gm sea kelp - rinsed and soaked for 5 minutes
1 small carrot - peeled and cut wedges
8 red dates
a few slices ginger
300 gm pork ribs or lean meat - cut bite size pieces
salt to taste
750 ml water
- Put all ingredients in a soup pot [except lean meat if using]. Bring to boil for 5-10 minutes.
- Reduce heat to simmer for 30 minutes or until soy beans are soft. Add in the lean meat and continue to cook for further 15 minutes. Add salt to taste.
- If using pork ribs, blanched in hot water, drained and rinsed. Boil or double boil for about 45 minutes or until pork ribs and soy beans are soft. Add salt to taste.
Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Little Thumbs Up Event - Soy Beans
organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake
I'm also linking this post to Cook Your Books #5 Event
hosted by Joyce of Kitchen Flavours
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