Pork Rib and Mung Beans Soup

    4 hours 35 minutes

    Pork rib and mung bean soup is a classic Chinese dish that takes four hours of simmering to create a rich hearty broth.

    1 person made this

    Serves: 4 

    • 450g pork spare ribs, cut into 2.5cm lengths
    • 1 pinch Szechuan peppercorns, to taste
    • 1 1/2 litres water
    • 100g mung beans, rinsed, soaked in warm water for 40 minutes and drained
    • 5cm piece fresh ginger, lightly crushed
    • 1 spring onion, tied into a knot
    • 5 pieces dried laver (purple seaweed), soaked for 5 minutes, torn into small pieces
    • 3/4 teaspoon salt

    Preparation:20min  ›  Cook:4hours15min  ›  Ready in:4hours35min 

    1. Blanch the spare ribs and peppercorns in boiling water for a few minutes. Remove and drain.
    2. Heat a large saucepan or clay pot with water over high heat. Add the spare ribs, mung beans, ginger and spring onions then bring to the boil.
    3. Turn down the heat and cover the saucepan. Simmer for about 3 1/2 hours.
    4. Add the laver and season with salt. Simmer for 30 minutes more.
    5. Transfer to a big bowl and serve.


    Dried laver and Sichuan peppercorns can be purchased in Asian speciality shops or online. If the laver sheets are unavailable, use green nori sushi sheets instead.

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