Go Back
–+ servings
A pot of chinese pork and squash soup with chopped carrots, served alongside stir-fried cabbage, pork in black bean sauce, and rice.
Print Recipe
No ratings yet

Chinese Pork and Squash Soup

This Chinese pork and squash soup is made with tender pork and hearty vegetables in a light, savory broth, that taste just like your Chinese parents' cooking.
Prep Time12 minutes
Cook Time1 hour
Course: Appetizer, Soup
Servings: 3
Calories: 265kcal
Author: Dana Rao

Ingredients

  • ½ pound pork ribs or bone-in pork chops
  • 3  inch ginger peeled
  • 6 cups water
  • 1 pound fuzzy squash or winter melon peeled and chopped
  • 2 carrots peeled and chopped
  • half apple peeled and chopped
  • salt to taste (1 teaspoon is good for me)

Optional soup additions (the more you add the better your soup is!)

  • 2 tomatoes
  • 1 whole corn
  • 1 potatoes
  • jujube handful
  • goji berries handful
  • ¼ cabbage

Instructions

  • Soak pork in water for 1 hour and rinse in running water until the pork runs clear. Alternatively, you can blanch the pork in boiling water for 5 minutes.
  • Peel carrots, fuzzy squash, and apple. Chop them in 2 inch pieces. Peel ginger. Rinse the fuzzy squash after peeling.
  • In a large pot, boil 6 cups of water. Once boiling, add pork ribs, ginger, squash, carrots, and apple. Add all optional soup ingredients (like tomatoes, cabbage, jujube, goji beerries) during this step if you wish.
  • Boil on high heat for 20 minutes, covered.
  • Then, turn heat to low and cook for 30 minutes, covered. Skim oil and blood impurities that rise to the top.
  • Season with salt and enjoy while hot.

Notes

Expert Tips
  • Prep the pork properly: Soak the pork in water for an hour or blanch it for 5 minutes to remove impurities and keep the broth clear. This also removes the gamy flavor.
  • Make sure you peel the skin and THEN wash the fuzzy squash or winter melon. The leftover fuzzy texture can get in your soup and make your throat have an itchy feeling.
  • Season your soup conservatively meaning don't add too much salt! The soup is supposed to taste mild and slightly sweet, not salty. This keeps the soup healthy and you will be able to taste the flavors of the ingredients (how Chinese people like it!).
  • This soup is best served hot, as the hot broth is supposed to warm up your stomach and open your appetite before enjoying your family meal.

Nutrition

Calories: 265kcal | Carbohydrates: 60g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 181mg | Potassium: 1903mg | Fiber: 11g | Sugar: 14g | Vitamin A: 22435IU | Vitamin C: 83mg | Calcium: 135mg | Iron: 3mg