THERMAL COOKER – Buddha’s Gourd Sweet Potato Pork Rib Soup
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With the thermal cooker, I need not have to simmer soup or watch over the stove all the time. The soup is clear and the meat are just tender. This soup is high in fibre, the natural sweetness comes from the Buddhas gourd and sweet potatoes. The seasoning ingredients are salt, wine and pepper. A good homey comfort soup suitable for all ages.
ingredients
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serves: 4
1 small Buddha’s Gourd – washed and cut chunky pieces
1 small sweet potato – peeled and cut chunky pieces
300 gm meaty pork ribs – blanched and rinsed
4 whole dried mushrooms – soaked, keep or halved
1 tbsp wolfberries [kei chee]
1 litre water or stock
Seasoning
1 tbsp wine
salt and pepper to taste
Servings Per Recipe: 4
Amount per Serving
Calories: 162
- Total Fat: 5.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 45 mg
- Sodium: 110.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.9 g
- Sugars: 2.5 g
- Protein: 17.3 g
preparation
1. Bring water or stock to boil in inner pot of thermal cooker [you can cook this soup with normal pot, the usual way], add in pork ribs.
2. Bring to boil for about 20-25 minutes. Add in remaining ingredients and let in boil for another 5-10 minutes. Cover pot and transfer to outer pot of Thermal Cooker.
3. Close the lid and leave the soup to continue cooking in it. Soup should be ready within 1-2 hours.
4. Before serving, bring soup to boil, taste to adjust seasoning.
5. Serve hot in soup bowl.
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