Black Bean, Radish and Pork Ribs Soup
Day two of the new dawn. Still no twilight vampires or werewolves. I got up early to make my soup of the day. The very Chinese Black Bean, Radish and Pork Ribs Soup. This should be good. I can already imagine how it would and should taste like by tonight. The tenderising effect of the thermal cooker is not to be discounted. I mean what goes on within the pot is just simply amazing. The pork ribs will be tender, the vegetables soft and everyone just so delicious.
I usually don’t salt my soup when cooking them, just so as not to complicate the natural flavours of the ingredients. There must always be clarity in whatever soup we do. So when the soup is ready to be consumed, I must be able to tell the ingredients apart upon tasting, most importantly I must be able to enjoy my soup. Salt tends to confuse our tastebuds. That said, I usually add a pinch of sea salt just before serving for that little bit of taste. Like her friend garlic, salt can only be servant to the dish, but never a master – that’s only if you aren’t making salt-baked chicken.
So I decided that I would try out my own rendition of this classic soup. I tried searching for a video on YouTube using the keywords “black beans and pork ribs” – but to no avail. It seems that Asian cooks aren’t so keen on taking videos of their cooking as compared to some really awful videos of cooking processes. Those are not cooking demonstrations IMHO – they are more like sanctifying rituals of epic proportions. One moment is do this, set apart that, next is remove this, reserve that. I mean, how is anyone going to learn how to cook anything if the ingredient list is so technical and most of them sound as if we have to climb a mountain to pluck it.
Practicality and simplicity should be what cooking is all about. Soups should be simple three to four ingredients – that’s it!
Anyway, before I get carried away, my version of the black bean soup is nothing short of simple. Try it!
Recipe
Ingredients
250 grams Black Beans
250 grams Pork Ribs
1 large White Radish
4 Dried Scallops
Method
1. Par boil the pork ribs to remove scum. Slice radish into quarts and dump them into the pot. Then dump all the black beans into the pot as well. Drop 3-4 dried scallops to flavour the soup.
2. Fill the pot with water until all ingredients are covered. Turn on high heat for about 15 minutes. Once the soup is boiling and bubbling, turn off the fire and place the pot in the thermal cooker.
Note:
If you are unsure of how the thermal cooker looks like, I have a photo appended.
Bon Appetit!