Cantonese Carrot Soup with Ginger and Pork
Equipment
- Large soup pot or Dutch oven This is key for slow simmering and allowing flavors to meld. A Dutch oven provides even heat, but any large pot will do.
- Strainer or Skimmer To remove scum from the broth during the initial boil.
- Ladle For serving that golden broth without disturbing the vegetables too much.
- Peeler & Knife To prep the carrots and other vegetables efficiently.
Ingredients
For the Soup
- 1 lb pork neck bones or substitute with pork ribs or lean pork shoulder
- 4 large carrots peeled and cut into thick chunks
- 1 knob about 2 inches of fresh ginger, sliced thinly (no need to peel)
- 6 cups water
- 1 medium white onion halved
- 3 dried red dates jujubes, optional but traditional
- 1 tablespoon goji berries optional
- 1 teaspoon salt adjust to taste
- ½ teaspoon white pepper
- 1 teaspoon light soy sauce optional
Optional Add-ins
- A few leaves of napa cabbage or bok choy added during the last 10 minutes of cooking
- A handful of daikon radish chunks
- Scallions or coriander for garnish
Instructions
Step 1: Blanch the Pork
- Start by blanching the pork neck bones to remove impurities. Place the pork in a pot of cold water and bring to a boil. As the water heats, you’ll see scum rise to the top. Let it boil for 2–3 minutes, then drain and rinse the bones under cold water. This step ensures a clean and clear broth.
Step 2: Build the Broth
- In your clean soup pot, add the blanched pork, 6 cups of water, ginger slices, onion halves, red dates (if using), and carrots. Bring to a boil over high heat, then reduce to a gentle simmer.
Step 3: Simmer Slowly
- Let the soup simmer uncovered for 90 minutes. This long simmer allows the pork to become tender, the carrots to sweeten, and the ginger to infuse the broth. Skim the top occasionally to keep the broth clear.
Step 4: Season and Add Final Touches
- After 90 minutes, season the soup with salt, white pepper, and a touch of light soy sauce if you'd like more umami depth. If you’re adding napa cabbage or daikon, stir them in now and cook for an additional 10 minutes.
Step 5: Serve and Enjoy
- Ladle the soup into bowls, making sure each gets a bit of pork, carrot, and broth. Garnish with fresh scallions or coriander if desired. Serve it hot, preferably with a bowl of jasmine rice or as part of a larger spread of asian side dishes.