TM6 Arrow Root Pork Ribs Soup

Prep Time 30 mins

Cook Time 90 mins

Total Time 2 hrs

Cooking Method: Modern, Thermomix

Cuisine: Asian, Chinese

Difficulty: Beginner

Cooking Temp: 100 C

Servings: 2

Description

Arrowroot is a root vegetable often sold as a powder. It's used as a thickening agent and gluten-free flour. Many of its health benefits are associated with its starch content, which may promote weight loss, treat diarrhea, and stimulate your immune system. Due to its starchy contents, the soup is sweet yet savory, making it a favourite in Cantonese homes with children and elderly.

Makes 2 servings

Ingredients

Cooking via pot / pressure cooker / XL slow cooker (serves 4)

200 g arrow root (washed, and cut into 5mm thick slices)
100 g pork spare ribs or soft bones (blanched in boiling water for 2 minutes)
1500 ml water (do not fill beyond the max level indicated in the thermomix bowl)
2 tsp dried scallops
2 pieces cut dried octopus (can replace with dried dquid)
4 dried red dates
1 tsp salt (add less for healtier version)

Instructions

1
1. Clean and wash all the ingredients thoroughly.
2. Place all the dry ingredients in the mixing bowl. Fill water up till the max level and add 1 teaspoon of salt.
3. Set the Thermomix boil at to 45 minutes, 100 degrees C and speed 0.5 covered (to prevent unnecessary loss of water through steam).
4. Check the water level. If the water level dropped significantly, add water to between the 1.5L and max marking in the bowl. Do not add beyond the max level.
5. Set the Thermomix boil for a further 45 minutes, 90 degrees C and speed 0.5, covered.
6. You may now switch off the Thermomix and leave the soup in the bowl covered until it is ready to be served.
7. Re-heat soup for 15 minutes, 100 degrees C, speed 0.5 prior to serving. Add more salt if desired.
8. Serve with chopped Chinese coriander (optional)

Note

For instructions on cooking this soup (4 servings) with a regular 5L pot or pressure cooker or XL slow cooker, please refer to the other version of this recipe.
Soaking pork bones in cold water for 30 minutes then blanching in boiling water for 2 minutes removes blood and "smell" from the bones prior to cooking.
Pick younger arrow roots with as little "eyes" and roots protuding as possible if you're cooking for kids and elderly folks. The older roots may be more flavorful but are more fibrous which may be harder to digest for children and the elderly.
If you're worried about the blades breaking up the arrow roots and spare ribs, use the blade cover.
Re-boiling the soup for another 15 minutes prior to serving removes any bacteria that may have entered the soup during resting period.

Keywords: arrow root, soup, pork ribs, thermomix

Read it online: https://www.wokdiaries.com/recipe/tm6-arrow-root-pork-ribs-soup/

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