Carrot Corn Tomato Mushroom Soup
I tend to use only two types of meats for my soup base. Either pork ribs from Indonesia or carcass of chicken. Both yields a very lovely soup with my preference leaning more towards a pork base flavoured soup. But I tend to leave out the meats that flavours the soup when naming them because it just gets too wordy. Don’t worry, I will still make mention of them in the ingredient listing.
So today’s soup puts a twist to the ever popular ABC soup. The confinement recipe is great for mummies who are breastfeeding, somehow what you eat is what baby will grow to love when they grow up. I am adding dried shitake mushrooms into the soup today and I know that it will taste absolutely fantastic.
Just an update on the soup that I was trying out, the Carrot Radish Bamboo Burdock Soup. Interestingly the soup was suitably muted, which came as a surprise as I was sure the taste of the soup would have a strong radish or burdock flavour. Instead there was no outstanding ingredient that stood out. It tasted very nice.
250 grams of Pork Ribs
1 medium sized Carrot
1 ear of Corn
1 large Tomato
4-5 pieces Dried Shitake Mushrooms
1. Boil a kettle of water. Peel and chop the carrot into chunks. Chop the corn into 8 pieces. Quart the tomato. Soak the mushrooms and then slice them. Place the frozen pork ribs into the pot. Then add the rest of the prepared ingredients into the pot.
2. Once water is boiled, add into the pot. Add salt to taste. Boil at high heat for 20 minutes.
3. After boiling, place the pot into the thermal cooker and come back 12 hours later to have it for dinner.