Scallop, White Fungus, Sweet Corn & Pork Ribs Soup (干贝银耳玉米排骨汤)

I have not cooked this soup for long, more than a year I think. Always cooked it when I lived in Singapore years ago. This is a simple and popular home cooked soup, each cook makes her own recipe by adding different ingredients in it. Many Cantonese like to add Chinese ham to enhance the flavor and sweetness to the soup.

Other ingredients such as dried cuttlefish strips, scallop and dried oyster can also be added in the soup. To me, I prefer scallop as it is less fishy compared to cuttlefish and oyster.

Scallop, White Fungus, Sweet Corn & Pork Ribs Soup

(干贝银耳玉米排骨汤)

Ingredients (4-5 servings):
1 sweet corn, chop into 4-6 pieces
300g pork ribs
2 dried scallop, rinse
1 small carrot, chop into chunk
10g snow fungus, soaked and drained
1 tsp wolf berries
3 red dates
1.5 liter water
Salt to taste

Methods:

1. Rinse the pork ribs until the water is running clear, scald and drain. Set aside.
2. Boil water in a large pot, add in all ingredients except salt. Let it simmer over low heat for 1 hour.
3. Add salt to taste, serve warm.