It is officially winter here in Australia and what's more comforting than a delicious bowl of soup!? This Chinese pork bone soup (bone broth) is aromatic, easy, nutritious (hello vitamins, minerals and collagen!) and super good for you (both body and soul). Naturally delicately sweet (from corn and carrots) with an umami-rich flavour profile, making it both appetising and comforting!
500g /1 pound white radish (daikon)cut into ~4cm/1.5 inches cubes
2corncut into ~4cm/1.5 inches pieces
2carrotscut into ~4cm/1.5 inches pieces
4dried shiitake mushrooms
1thumb-sizedgingerthinly sliced
2tablespoonshaoxing winesubstitute: dry sherry
½tablespoonsalt
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Instructions
Remove impurities
In a large pot with a lid (one that can fit at least 5.5 litres or 6 quarts), add pork bones and enough cold water to cover the bones.
Bring the pot up to a boil over high heat. Will take about 10 minutes. There will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under the tap and wash the pot. (note 2)
Make the bone broth
Return the pork bones into the pot with ~3 litres (3 quarts) of water. Add ginger slices. Bring up to a boil over high heat then reduce heat to the lowest heat possible to a simmer (note 3). Simmer with the lid on for 3 hours or longer (the longer the more flavourful the soup), minimum 2 hours.
Add carrots, white radishes, dried shiitake mushrooms, shaoxing wine and salt. Bring up to a boil over high heat then reduce to the lowest heat. Simmer with the lid on for 40 minutes.
Add corn kernels and simmer with the lid on for a final 20 - 60 minutes (20 minutes is the minimum).
Taste the soup and add more salt to taste if desired.
Video
Notes
1. Ask your butcher not to give your fatty bone pieces - the fat will break apart into tiny pieces after a few hours of simmering and will make the soup look less appetising (and milky). It's no big deal however, if that happens, simply skim off the excess fat.2. Wash the impurities off the pork bones and clean the pot - important to avoid any floating scums/impurities in the soup so that it is nice and clear. 3. Simmer the soup using the smallest cooktop burner (on the lowest heat) - low heat is key to clear and flavourful bone broth!Other vegetable options - lotus roots instead of the white radish (daikon). Can also use dried seaweed (not the ones in sushi! Ask an Asian supermarket staff, they'll show you the right type of seaweed for soup). You can also add a small handful of goji berries into the soup at instruction step #4 (more commonly added into chicken soups).Leftovers - tastes even better the next day (like many slow cooked dishes)! Store in airtight containers and lasts up to 5 days in the fridge and 12 months in the freezer. The nutritional values below are rough estimates as homemade bone broth is hard to estimate.