The main ingredient for this soup is Huai Shan (淮山). Cantonese pronounced as Whye San. Also known as Shan Yao (山药) or Nagaimo. Whatever. In short, it is a root vegetable that belongs to the Yam family.
Huai Shan is commonly known in dried form for typical Chinese tonic soup ingredient that you can easily get from Chinese Medicinal Shops. It is not surprising that some people doesn't even noticed that we actually seeing fresh Huai Shan in wet market and supermarket often. Well, maybe you do, but you just probably can't recognize the fresh Huai Shan. It's appearance looks different from the dried one which has already been thinly slices and harden before placing up the store rack for sale. The fresh one will be found in long stick-like root form with skin intact.
Look at this picture and did you spot the long long cream colored Huai Shan?
Come back to my cooking, and here's the ingredient.
- 250g Pork Ribs, scalded
- 450g Huai Shan (淮山)
- 100g Carrot (Optional)
- 1 Sweet Corn
- 10g Red Dates, about 7 pcs
- 20g Yu Zhu - Solomon seal rhizome (玉竹)
- 1.7L Water
- Sea Salt to taste
1. Huai Shan, Carrot and Sweet Corn. Skin off. Clean. Cut it into big chunks.
2. Wash Red Dates & Yu Zhu before use.
3. Rinse pork ribs, scald in boiling water for awhile. Remove and rinse.
4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for about 2 hours. I leave it in a slow cooker for 3 hours. Cooking soup using slow cooker is effortless.
5. Salt to taste, and serve.
I just couldn't tell you how much I love this soup. All I could say is... TRY IT! :)