Winter Melon, Pork Ribs and Seaweed Soup

    1 hour 25 min

    This soup is very popular in China. Pork spare ribs are simmered with seaweed, winter melon, ginger, spring onions, star anise and cooking wine. Enjoy as is or alongside rice, if desired.

    1 person made this

    Makes: 3 - 4 servings

    • 150g seaweed, soaked, cleaned and cut into 3cm lengths
    • 250g pork spare ribs, chopped into 3cm pieces
    • 400g winter melon, seeded and cut into bite-sized chunks
    • 2 small pieces fresh ginger, thinly sliced
    • 2 spring onions, chopped into 3cm lengths
    • 1 whole star anise
    • 1 tablespoon cooking wine

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Blanch spare ribs in boiling water for 2 minutes, drain and set aside.
    2. Pour about 1.5 litres water into a stock pot. Add the pork ribs, ginger, spring onion, star anise, cooking wine and salt.
    3. Cover the pot and bring to the boil over high heat. Turn down the heat and simmer for 1 hour.
    4. Add the seaweed and bring back to the boil. Add the winter melon and cook until the skin is soft. Serve.


    Dried seaweed and winter melon can be purchased in Chinese/Oriental speciality shops. If winter melon is unavailable, substitute in bitter melon; simply salt for 30 minutes before using.

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