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4.5 from 18 votes

Pork Rib Soup with Noodles

Juicy and meltingly tender pork spare ribs are bathed in the most umami, fragrant pork broth in this delicious Chinese inspired soup. Soba noodles continue the journey into Japan and add a wonderful nutty flavour and soft texture.

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Servings: 4
Calories: 1070 kcal
Course: Main Course , Appetizer
Cuisine: Chinese , Japanese

Ingredients

  • 2.2 lb pork spare ribs (1kg)
  • 2 tbsp vegetable oil
  • 5 scallions (spring onion) (cut into 4" batons)
  • 2 ticks celery (thickly sliced)
  • 4 lices ginger
  • 3 garlic cloves (chopped)
  • 2 carrot (thickly sliced)
  • ¼ cup dark soy sauce
  • 2 tbsp light soy sauce
  • ¼ tsp black peppercorns
  • 3 star anise
  • 2 tbsp rice vinegar
  • 1½ tsp salt
  • 14 oz soba noodles (400g) (about 3.5oz/100g per person)
  • 2 scallions (thinly sliced, for garnish)

Instructions

    Cup of Yum
  1. In a large dutch oven or deep pan, heat the oil until hot and then fry the spare ribs for 2-3 minutes per side until browned. Remove from the pan.
  2. Clean the pan and fill with about 1 litre of water. Bring to a boil and then drop in the ribs. Cook over a rolling boil for 3-4 minutes to draw out the impurities, then drain the water and rinse the spare ribs.
  3. Wipe clean the pan and add another 2 litres of water. Return the ribs to the pan and add the spring onion, celery, ginger, garlic carrot, soy sauces, peppercorns, star anise and vinegar. 
  4. Bring to a simmer then reduce the heat to very low. Cover the pan and cook for 2 1/2 hours, barely simmering. Season with salt to your liking and remove from the heat. Fish out the ginger and star anise.
  5. Cook as many soba noodles as you need for about 7 minutes and then drain. Arrange the noodles in a deep bowl and ladle over some of the soup broth with the vegetables. Add a few spare ribs too then top with a sprinkling of slices scallions.
  6. Serve hot.

Notes

  • Try beef short ribs for a delicious alternative to pork. Cook in exactly the same way.
  • Instead of soba noodles (which aren't traditional anyway) use glass noodles, rice noodles or just plain egg noodles.
  • Leave out the noodles completely if you like and instead, add a couple of chunky potatoes or turnip pieces about 30 minutes from cooking is complete for a hearty meaty soup.
  • Browning the ribs is an important step - it helps with flavour and colour, so be sure to get a good sear on the meat.
  • This soup doesn't keep so well once the noodles are added, so eat right away if you can.
  • The soup itself (without noodles) can be refrigerated for 3-4 days or frozen for 3-4 months. Reheat until piping hot and poured over cooked noodles.

Nutrition Information

Calories 1070kcal (54%) Carbohydrates 82g (27%) Protein 56g (112%) Fat 59g (91%) Saturated Fat 19g (95%) Polyunsaturated Fat 10g Monounsaturated Fat 22g Trans Fat 1g Cholesterol 200mg (67%) Sodium 3214mg (134%) Potassium 1143mg (33%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5399IU (108%) Vitamin C 7mg (8%) Calcium 122mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1070

% Daily Value*

Calories 1070kcal 54%
Carbohydrates 82g 27%
Protein 56g 112%
Fat 59g 91%
Saturated Fat 19g 95%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 22g 110%
Trans Fat 1g 50%
Cholesterol 200mg 67%
Sodium 3214mg 134%
Potassium 1143mg 24%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 5399IU 108%
Vitamin C 7mg 8%
Calcium 122mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.