Okinawan Pork Rib Soup (Soki Soba)
A deep, umami-rich broth combined with melt-in-your-mouth pork ribs and thick noodles.
110 min
Medium
Japonesa (Okinawa)
2 servings
The story behind
I remember the first time I tried this; it felt like a warm embrace from an island grandmother. This soup is all about that perfect balance between the light, savory broth and the rich, tender ribs. It’s my favorite go-to when I want something authentic that doesn't feel overly greasy. There's something about the pop of red ginger against the golden broth that just makes you want to dig in immediately.
Instructions
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1Start by parboiling the pork ribs for a few minutes to remove impurities, then rinse them well.
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2Simmer the ribs in a bit of dashi, soy sauce, and mirin on low heat until the meat is fork-tender.
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3Cook the noodles according to the package instructions and rinse with cold water to stop the cooking.
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4Heat up the main dashi broth and adjust the seasoning with a splash of soy sauce if needed.
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5Assemble by placing noodles in a bowl, pouring the hot broth over them, adding the ribs, and topping with plenty of green onions and the red ginger.
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