Corn ABC Soup

Is it soup weather already? It’s soup weather already? Okay. It’s soup weather. Let’s see how many more times I will type “soup weather.”

No one in Malaysia ever asks anyone, “What’s your favourite season?” I hear it a lot on podcasts and interviews but in Malaysia? Seasons are non-existent except for super hot or super rainy. Sunday, for one, was super rainy. It drizzled in the morning, then poured in the afternoon, then showered in the evening. Basically, just damp and wet all day. And then we may have some scorching and parching tomorrow. No one knows.

Back to favourite “seasons”… or weathers as I would rather call it. Weather is more finicky. And my favourite weather is soup weather. Not too wet, plenty breezy and gloomy enough that all you wanna do is hide in a small small corner with a duvet pulled over your head. I’ve got a feeling I’ve talked about this before. Not a few times.

I always feel that corn in soup gives it a little sun-kissed sweetness that helps brighten up a dark day. I chose short ribs this time around for soup instead of just bones because this would make a nice square meal with enough meat on the bones.
Corn ABC Soup 1

As usual, meat needs to be blanched and I had to break down the corn to make sure it fits into my tiny pot.
Corn ABC Soup 2

Let’s make friends in the pot!
Corn ABC Soup 3

Dark evening rolls on and the soup is perfect for dinner!
Corn ABC Soup 4

This soup is so meaty but not cloying at all because of the sweet fruitiness of the vegetables. 
Corn ABC Soup 5

As with every single soup I’ve made, noodles or rice would make this just x-times better.
Corn ABC Soup 6

Doesn’t this warm you up right now? Just through your computer/tablet/phone/whatever  screen?
Corn ABC Soup 7

I believe I can *almost* live on soups. I only say *almost* because I also need cake. ♥

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“He is not the God of the dead, but the God of the living…” {Mark 12:27}

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Corn ABC Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 8
Ingredients
  • 1 rack Pork Short Ribs
  • 1 fresh Sweet Corn, silked & cut into 4 pieces
  • 1 Carrot, peeled & cut into wedges
  • 1 Potato, peeled & cut into chunks
  • 1 Red Onion, peeled & halved
  • 5 Red Dates (jujubes)
  • 1 tbsp Goji Berries (kei chi)
  • 1 tbsp dried Scallops (optional)
  • 1 inch-sized Ginger, sliced
  • 6 cups Water
  • 1 tbsp Salt
  • ¼ tsp ground Pepper
Steps
  1. Cut pork short ribs into individual ribs pieces & blanch with hot water. Drain.
  2. Place everything into a pot & pour in water.
  3. Bring to a boil then down to a simmer for 1 hour or until ribs have softened.
  4. Serve hot!
Notes
If using thermal cooker, place everything into inner metal pot & bring to a boil. Place into outer thermal casing & cover. Leave for 1-2 hours.

Comments

  1. Mmmm. Soup weather. It’s my favorite, especially if I can curl up with a book and just take it easy and hide away from the world as it rains/is gloomy outside. We don’t really have strong seasons in Dallas, either, though I think we get more seasonal weather than y’all do in Malaysia.

    The combination of ingredients in this soup sounds amazing, Jayne, and I’m saving it so I can try it out sometime in the near future! Preferably a rainy/snowy/gloomy day where I don’t want to leave the house. 🙂

    • Hey Erin! I absolutely love soup weather. As you said, it is one of those days to where I want to just curl into a ball & hide with my mug of hot cocoa. And soup! Yup, weather here is more or less predictable. As it’s the end of the year now, it’s the monsoon season so it’s been raining every day for the past month or so. Great it many ways until you want to dry some clothes or take a walk in the park. 😀

      I’m sure this soup would go well with Lady Baby ;-).

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