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Abarabone No Shiru (Spare Rib Soup)

A very simple and clear soup, that is very comforting. I have seen versions of this soup with just the meat, kombu and broth. I like to serve it as a meal, adding vegetables and thin long rice noodles.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 1 hour 40 minutes | Ready In: 2 hours
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US Metric

1 1/2 lbs spare ribs, 1 ½-inch pieces
water as needed
1 (1 oz.) pkg. nishime kombu, soaked
4 dried shiitake mushrooms, soaked, stems removed, quartered
1 ½ -2 lbs. long squash, peeled, ¼-inch slices
2 pc. star anise
2 (14.5 oz.) cans chicken broth
1 c. water
1 ½ -2 tsp. salt, as needed
1-2 TB Aloha shoyu, as needed
½ lb. mustard cabbage, 1 ½-inch pieces
2 oz. long rice, soaked, 4-inch lengths, optional

Cooking Process:

Soak kombu until soft enough to work with. Tie into knots, cutting between knots about 3-4 inches in length. Set aside. In a large saucepot over medium high heat; cover spareribs with water. Bring to a rapid boil. Reduce heat; simmer 10-15 minutes. Drain and rinse spare ribs well. Return to pot. Add ginger, garlic, star anise, chicken broth and water. Bring to a rapid boil; remove any skum from top of pot. Reduce heat; simmer 1 hour. Add kombu, mushrooms, squash, salt and soy sauce. Continue simmering 20 minutes; taste for seasoning adding additional salt and soy sauce. Add mustard cabbage and long rice; heat through.

how to serve:

For service: remove star anise. Serve immediately. Serves 4-6.