5 from 6 votes
Chinese ABC Soup recipe
This will sound corny but ABC Soup is as easy as ABC to make! A staple in most Chinese households, it's the ultimate affordable and nutritious comfort food that is perfect on a rainy day. (I have tested it with a bouillon cube, broth made with a whole chicken, pork ribs, pork bones etc.)
Prep Time
10 mins
Cook Time
45 mins
Servings:
4
people
Calories:
138 kcal
Course:
Soup
Cuisine:
Asian, Chinese
Ingredients
- 2 oz pork bones Substitute: a whole chicken, equal amount of pork ribs or an equal amount of chicken parts. (You can substitute with 1½ chicken stock cubes.) If using pork, please bring the meat or bones to the boil in cold water to blanch and remove the scum. Simmer for 2-3 minutes, then pour off the dirty water, wash the bones and add to a 2nd clean pot. (Blanching can be skipped with chicken if short on time- just skim off the scum.)
- 6 Cups water If you find the water level goes too low as you're simmering, add ½-1 cup more.
- 2-3 waxy potato halved or cut in cubes, depending on size
- 3-4 tomato cut into wedges. You can also use cherry tomatoes cut in half. This will make the soup sweeter
- 1 carrot cut into rounds. You can peel or not, depending on your preference. Not peeling will make the carrot a bit chewier.
- 2 corn Cut into 3 or 4. Do not cut into 2- the pieces will be too big, cobs
- 1½ teaspoon salt or to taste. Season at the end- if you add it at the start, you may inadvertently make it too salty because the water will boil off as you simmer. (The amount of water that boils off will vary depending on how strong your fire is so you may need more or less salt.)
- 1 teaspoon white pepper optional, or to taste. The flavor is strong so add it ¼ teaspoon at a time and taste as you go.
Instructions
Blanching (if using a stock cube, skip to the section below)
- Place the meat or bones in a large pot and cover with cold water. Bring to the boil to blanch and remove the scum.
- Simmer for 2-3 minutes, then pour away the dirty water. Wash the bones and put them in a 2nd clean pot. Note: Blanching can be skipped with chicken if short on time- just skim off the scum produced as you simmer.
Cup of Yum
Cooking the soup
- Add the 6 cups of water to the chicken or pork bones/ meat in the 2nd pot and bring to the boil. (Note: if using the stock cubes, dissolve the stock cubes in the water then bring to the boil.)
- Once boiling, add the rest of the ingredients (except for the salt and pepper) then educe the heat to a simmer.
- Simmer for 45-60 minutes. (If you use a rolling boil, your tomatoes will disintegrate.) Before serving, season with salt and pepper, to taste.Note: if you want firmer tomatoes, add them 5-10 minutes before you switch off the fire. Potatoes, corn and carrots are more firm so you don't have to worry so much about them breaking apart.
Notes
- For variations, refer to post above.
- Storage: Store extra in an airtight container in the fridge for 2-3 days. Bring to the boil when reheating.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Calories
138kcal
(7%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.2g
(1%)
Trans Fat
0.003g
(0%)
Sodium
931mg
(39%)
Potassium
874mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3408IU
(68%)
Vitamin C
26mg
(29%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 138
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.003g | 0% |
| Sodium | 931mg | 39% |
| Potassium | 874mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3408IU | 68% |
| Vitamin C | 26mg | 29% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.