Asian Beef Short Ribs and Corn Soup Recipe
This Asian Beef Short Ribs and Corn Soup is a cozy, nourishing soup made with tender beef short ribs, sweet corn, carrots, ginger, and goji berries—comforting and deeply healing.
If you love simple, comforting soups that warm you from the inside out, this Asian Beef Short Ribs and Corn Soup is exactly what you need. With tender ribs, sweet corn, and a clear, flavorful broth, it’s the kind of recipe that brings instant comfort.
Like my Taiwanese Pork and Daikon Soup, this recipe comes straight from my grandma, who always kept a pot of soup simmering on the dinner table when I was growing up. She used to say that a good bowl of warm soup helps with circulation, digestion, and keeping the family healthy—and this dish was one she made often, especially during colder months.
A Traditional, Nourishing Soup from My Childhood
For as long as I can remember, soup was a non-negotiable part of every meal in our Taiwanese household. My grandma believed that warm, nourishing soups help the body stay balanced and strong. This beef short rib and corn soup is one of her most beloved recipes—simple, nourishing, and deeply comforting.
The sweetness from the corn, the richness of the beef bones, and the earthiness of the carrots create the kind of broth that feels like a warm hug. The goji berries add a touch of natural sweetness and color, while slices of ginger keep the soup light, bright, and soothing.
Ingredients
You’ll need the following ingredients to make the Best Beef Ribs and Corn Soup:
- Beef Short Ribs: the central ingredient, providing a rich, deep, and hearty beef flavor to the broth.
- Corn & Carrots: add natural sweetness to the soup
- Ginger: gives flavor and provide anti-inflammatory property to the broth
- Dried Goji Berries: full of antioxidants
- Shaoxing Wine: you can also use Taiwanese cooking wine or any other cooking wine
- Salt: I recommend adding salt in the end. Taste and add more if desired.
- White Pepper: You can also use black pepper, but I find that white pepper taste better in Asian soup recipes.
See recipe card below for a full list of ingredients and measurements.
How to Make Asian Beef Short Ribs & Corn Soup
- Soak the Beef Ribs: Place the beef ribs in a large pot and cover with cold water. Let them soak for 30 minutes to draw out excess blood. Drain, then refill the pot with fresh cold water.
- Blanch the Ribs: Bring the water to a boil over high heat and blanch the ribs for 3–4 minutes. This removes impurities and scum, ensuring a clear, clean-tasting broth. Drain and set aside.
- Build the Soup: Return the ribs to the pot. Add corn, carrots, ginger, goji berries, and Shaoxing wine. Pour in about 2 liters of water, or enough to fully submerge the ingredients. Bring to a boil, then reduce to a simmer.
- Simmer until Tender: Cover with a lid and simmer for 45 minutes to 1 hour, or until the short ribs are tender. Some thicker cuts may require up to 2 hours—just keep simmering until the meat is soft and the broth tastes full and rich.
What to Serve with Beef Ribs & Corn Soup
These are my favorite dishes to serve with this recipe to make it a full meal:
- Shanghai Stir-Fried Rice Cakes
- Garlic Fried Rice with Chili Oil
- Japchae (Korean Glass Noodles)
- Beef Lo Mein
- 10 Minute Cantonese Scrambled Eggs and Shrimp
Equipment
How to Store and Reheat
To Store: Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days.
To Reheat: Simmer gently on the stovetop until heated through. You can also warm the soup in a microwave-safe bowl and microwave until warm.
Top Tips for Success
Use cold water for soaking: Warm water can set blood proteins, making it harder to remove. Cold water draws them out gently for a clearer broth.
Don’t skip blanching: This extra step removes excess fat and impurities, which is the secret to the clear, golden broth common in traditional Asian soups.
Taste as you go: Some ribs are saltier or richer than others. Adjust seasoning after simmering.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Asian Beef Short Ribs and Corn Soup Recipe
Ingredients
- 2-3 lbs beef short ribs
- 2 ears sweet corn, cut into sections
- 1 large carrot or 2 small carrots, peeled and cut into large chunks
- 5 slices ginger
- ¼ cup dried goji berries
- 2 tbsp Shaoxing wine, or Taiwanese cooking wine
- Water
- ½ tsp salt, plus more to taste
- ½ tsp white pepper, plus more to taste
- 2 green onion, chopped, for garnish
Instructions
- Place beef ribs into a large pot and cover with cold water (enough to cover the pork). Let it sit for 30 minutes to draw out the blood. Drain the bloody water, then fill the pot with clear cold water again.
- Bring the water to a boil over high heat and blanch the meat for 3-4 minutes to remove any impurities. This step helps keep the broth clear. Drain and set aside.
- Return the beef ribs to the pot, along with corn, carrots, ginger slices, goji berries, and Shaoxing wine. Fill the pot with about 2L of water, or until all the ingredients are fully submerged. Bring it to a boil, then reduce to a simmer.
- Cover with a lid and simmer for 45 minutes to an hour, or until the ribs are tender. Depending on the short ribs, some may require up to 2 hours of simmering time.
- Season with salt and pepper. Taste and add more seasoning as needed.
- Garnish with chopped green onions. Serve hot and enjoy!
I made this soup today, and it was truly delicious. The broth was so hearty, with goji berries adding just the right level of sweetness. Be sure not to skip the white pepper! It was a perfect finishing touch 🙂
Thank you for trying my recipe!!
Conform soup!
Thanks for trying the recipe!