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.
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!
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