Thanks Steve for your comment.

Yes, it is the real example how simple ingredients create good flavors together. Gold to know you loved it. Happy cooking!!

I made this recipe with about 6 pounds (2 3/4 kg) of pork spare ribs. The quantities of the other ingredients were adjusted accordingly. The soup came out very good. Some members of my family added soy sauce to the soup and they also enjoyed it more. I think I must have overcooked the ribs because most of the meat fell of the bones. The main point is the meat was soft and tender.

Another successful recipe from Elaine’s Kitchen that I was happy and delighted to make. Thank you Elaine for all the wonderful recipes that I made from your kitchen.

Currently No. Sorry.

Don’t worry Elaine. Those little spelling mistakes are probably as common as getting some little cuts and burns in the kitchen. Even more so when publishing such an amazing amount of recipes as you do, and that in a language that’s so different from your native one.

Anyhow, I tried the soup and really liked it. I used ribs, but I can get pork “Soup Bones” here as well albeit they are typically cut into smaller pieces. So thank you for that piece of information.

Unfortunately I had to use precooked corn cobs as I get fresh ones only in late summer and early autumn. But as I said, the soup tasted great nonetheless.

Ops, Andreas. I made it so horrible. It should be ginger definitely.
In winter days, I use big leg bones, usually with a thin layer of meat but no skins. That type of bone is mainly sold for soups.

what do you mean by “big bones”, the ones from the leg? Do you use them with, or without the meat (and skin) for this recipe?

Also It says “1 small chunk of finger” in the list of ingredients which made me chuckle. Even though I just recently did that after I bought some very sharp knives at the Chinese store I don’t think that’s a common ingredient 🙂