Chinese Pork Bone Soup (Bone Broth)

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

1 kg / 2 pound pork bones (ask your butcher (note 1)

500 g /1 pound white radish (daikon) (cut into ~4cm/1.5 inches cubes)

2 corn (cut into ~4cm/1.5 inches pieces)

2 carrots (cut into ~4cm/1.5 inches pieces)

4 dried shiitake mushrooms

1 thumb-sized ginger (thinly sliced)

2 tbsp shaoxing wine (substitute: dry sherry)

½ tbsp salt

Directions

Remove impurities

In a large pot with a lid (one that can fit at least 5.5 litres or 6 quarts), add pork bones and enough cold water to cover the bones.

Bring the pot up to a boil over high heat. Will take about 10 minutes. There will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under the tap and wash the pot. (note 2)

Make the bone broth

Return the pork bones into the pot with ~3 litres (3 quarts) of water. Add ginger slices. Bring up to a boil over high heat then reduce heat to the lowest heat possible to a simmer (note 3). Simmer with the lid on for 3 hours or longer (the longer the more flavourful the soup), minimum 2 hours.

Add carrots, white radishes, dried shiitake mushrooms, shaoxing wine and salt. Bring up to a boil over high heat then reduce to the lowest heat. Simmer with the lid on for 40 minutes.

Add corn kernels and simmer with the lid on for a final 20 - 60 minutes (20 minutes is the minimum).

Taste the soup and add more salt to taste if desired.

Nutrition

• Calories: 264 kcal
• Total Fat: 6 g
• Total Carbohydrate: 26.2 g
• Dietary Fiber: 5 g
• Total Sugars: 7.5 g
• Protein: 14 g