Fragrant Sparerib Soup

  • images/fragrant_spare_rib_soup.jpg

Makes 6 servings

  • 6 dried black mushrooms
  • 10 ounces spareribs, cut into 2-inch lengths
  • 1/2 cup cornstarch
  • 1 egg, beaten
  • 4 tablespoons cooking oil
  • 4 cups chicken broth
  • 3 thin slices ginger
  • 1 fresh red chili, sliced
  • 1 small carrot, cut into 1-inch chunks
  • 1 small daikon, cut into 1-inch chunks


  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or dry sherry


  1. Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems. Reserve caps.
  2. Lightly dust spareribs with cornstarch. Dip in egg and dust with cornstarch again.
  3. Heat wok over high heat until hot. Add oil, swirling to coat sides. Add spareribs and pan-fry until browned, 3 minutes on each side. Lift out and drain on paper towels; set aside.
  4. In a deep pot, bring chicken broth and ginger to a boil. Add spareribs, chili, carrot, daikon, mushrooms and seasonings. Cover, reduce heat and simmer until carrot and daikon are fork tender, about 30 minutes.