This is a easily one of the most popular soups in Singapore yet yesterday was the first time i tried to cook it. Prime ribs is simmered with a selection of the best herbs and spices that i could get my hands on for hours. The result is a soup that is full of flavour and very tender ribs. The flavor of the soup is so good, i can’t really find the right words to describe it. Instead of buying a premix pack, i brewed my soup with actual chinese herbs. Ben has been loving my herbal soups ever since he opened up and tried it. I cook a different kind of herbal soup every week for him, that has different health benefits. I put in a lot of effort in selecting the herbs and ingredients, and spend hours brewing the soups. I am thankful that Ben loves my soups so much. Places like Hock Hua Tonic has boxes of herbs pre packed for different soups, and i must say they have been very helpful. It has been helping me cook the most nourishing and tasty soups for my beloved husband.
On top of this box of herbs, i also added Cordyceps militaris and premium wolfberries for an extra nourishing bowl of soup 🙂
- 1 box hock hua bak kut teh herbs
- 10g cordyceps militaris
- 1 tbsp peppercorns
- 2 litres water
- About 4 pieces of pork bones.
- About 5 pieces prime ribs
- 4 dried mushrooms, soaked until soft
- Garlic cloves
- Blanch pork bones with boiling hot water. Drain water.
- Bring 2 litres of water to boil and add in all the herbs, except wolfberries. Add in pork bones.
- Simmer for 1 hour.
- Blanch prime ribs in boiling water and drain.
- Remove pork bones. Discard.
- Add in garlic, mushroom and ribs.
- Simmer for 1 more hour.
- Add in wolfberries in the last 10 minutes.
- Garnish with coriander and serve with steamed rice.
- Tip: season with abit of salt along the simmering process to bring out the best flavours.