Sweet Corn, Clam,
Pork Rib Soup

A nourishing, naturally sweet soup featuring tender pork ribs, fresh clams, and vibrant corn. This clear, easy-to-make broth is lightly seasoned to highlight its wholesome ingredients.

Ingredients

• 500 g pork ribs
• 200 g fresh clams
• 2 corn cobs
• 3 ginger slices
• 1 tbsp goji berries
• to taste salt
• to taste chicken bouillon

Instructions

1. 1Blanch the clams

   

   Place the fresh clams into a pot of boiling water. Let them cook until the shells just begin to open, then immediately remove them from the water.

   Tip: Do not overcook the clams; remove them as soon as they open to keep the meat tender.
2. 2Rinse the blanched clams

   

   After removing the clams from the boiling water, rinse them thoroughly under cold running water in a metal bowl to clean away any remaining sand or impurities.

   Tip: Ensure all clams are thoroughly rinsed so the final soup remains clear and grit-free.
3. 3Blanch the pork ribs

   

   Place the pork rib pieces into a pot of boiling water. Allow them to blanch for a few minutes to remove excess blood and impurities, then drain.

   Tip: Blanching ensures the broth will be clear and free of foam during the main cooking process.
4. 4Prepare the corn

   

   Take fresh corn on the cob and carefully cut it into uniform, bite-sized segments using a sturdy knife or cleaver.

   Tip: Using a sharp knife makes cutting through the cob much safer and easier.
5. 5Assemble the Ingredients

   

   Arrange the blanched pork ribs in the electric pressure cooker. Add the corn segments, fresh ginger slices, and a handful of goji berries.

   Tip: Adding the ginger helps to neutralize any gamy flavor from the pork ribs.
6. 6Add Clams and Seasoning

   

   Gently add the cleaned, blanched clams into the pot along with the other ingredients. Fill the pot with enough water to reach the half-full mark, then season with salt and chicken bouillon to taste.

   Tip: Stick to simple seasonings like salt and chicken bouillon to let the natural sweetness of the corn and clams shine.
7. 7Cook the soup

   

   Secure the lid on the pressure cooker and select the soup setting to cook for thirty minutes. Once finished carefully release the steam before opening the pot to serve.

   Tip: Allow the cooker to rest for five minutes before opening the valve to prevent hot broth from splattering.

Storage & Reheating

Burn It Off

Frequently Asked Questions