Simple Chinese Pork Rib Soup with Winter Melon (排骨冬瓜汤)
Judah Newman·1 hr 25 min·Serves 4A clean, gently aromatic Cantonese-style pork rib soup with ginger warmth, tender ribs, and soft, lightly sweet winter melon. It’s a simple, restorative pot of soup that tastes better than the short ingredient list suggests, especially when you keep the broth clear with a quick blanch and a steady simmer. Great as a light dinner with rice, or as a make-ahead soup that reheats beautifully.
- soup
- Chinese
- ginger
- one-pot
Ingredients
- •500 g pork ribs, chopped into 4–5 cm pieces
- •15 g ginger, sliced (about 6–8 thin slices)
- •15 ml neutral oil (optional, for searing)
- •1.5 L hot water (boiling or just-off-boil)
- •4 g fine salt, plus more to taste
- •1 g white pepper (optional)
- •450 g winter melon (冬瓜), peeled and cut into 3 cm chunks (or substitute chayote, zucchini/summer squash, or daikon—see notes)
- •2 scallions, cut into 5 cm lengths (optional)
Instructions
Build a clear broth
(Optional but recommended) Blanch the ribs: put ribs in a pot, cover with cool water, bring to a boil, and boil 2 minutes until gray foam rises. Drain, rinse ribs under hot water, and quickly rinse the pot.
Return ribs to the clean pot. Add the ginger and (if using) neutral oil.
(Optional sear) Set over medium-high heat and toss ribs 2–3 minutes until the edges lose raw color and you smell toasted pork and ginger; don’t let the ginger scorch.
Pour in 1.5 L hot water. Bring to a lively simmer, then immediately lower to a gentle simmer (small bubbles, not a rolling boil). Skim any remaining foam.
Cover slightly ajar and simmer 35–45 minutes, until the ribs are tender when poked and the broth tastes porky.
Add the melon (or substitute)
Add winter melon chunks. Keep at a gentle simmer 12–18 minutes, until the melon turns slightly translucent and a knife slips in easily but it’s not collapsing.
Season with 4 g salt and (if using) white pepper. Taste and adjust with a pinch more salt if needed.
Add scallions for the last 2 minutes, just until bright green and fragrant. Serve hot as-is, or with steamed rice.
Notes
Winter melon substitutes (use the same 450 g amount):
- Chayote (佛手瓜): closest vibe—stays lightly crisp-tender; simmer 12–18 minutes.
- Zucchini/summer squash: softer, cooks faster; add later and simmer 6–10 minutes so it doesn’t turn mushy.
- Daikon radish: sweeter and more assertive; simmer 18–25 minutes until a chopstick slides through.
Broth clarity tip: keep the pot at a gentle simmer—hard boiling makes the broth cloudy. Storage: cool quickly, refrigerate up to 4 days; skim solidified fat before reheating if you want it lighter.