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Abarabone-No-Shiru-(Spare-Rib-Soup)

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Abarabone No Shiru (Spare Rib Soup)

A very simple and clear soup, that is very comforting. I have seen versions of this soup with just the meat, kombu and broth. I like to serve it as a meal, adding vegetables and thin long rice noodles.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soup
Cuisine American, Hawaiian
Servings 4 Servings.

Ingredients
  

  • 1 1/2 lbs spare ribs, 1 ½-inch pieceswater as needed
  • 1 (1 oz.) pkg. nishime kombu, soaked
  • 4 dried shiitake mushrooms, soaked, stems removed, quartered
  • 1 1/2 - 2 lbs. long squash, peeled, ¼-inch slices
  • 2 pc. star anise
  • 2 (14.5 oz.) cans chicken broth
  • 1 c. water
  • 1 1/2 - 2 tsp. salt, as needed
  • 1-2 TB Aloha shoyu, as needed
  • 1/2 lb. mustard cabbage, 1 ½-inch pieces
  • 2 oz. long rice, soaked, 4-inch lengths, optional

Instructions
 

  • Soak kombu until soft enough to work with. Tie into knots, cutting between knots about 3-4 inches in length.
  • Set aside.
  • In a large saucepot over medium high heat; cover spareribs with water.
  • Bring to a rapid boil.
  • Reduce heat; simmer 10-15 minutes.
  • Drain and rinse spare ribs well.
  • Return to pot.
  • Add ginger, garlic, star anise, chicken broth and water.
  • Bring to a rapid boil; remove any skum from top of pot.
  • Reduce heat; simmer 1 hour.
  • Add kombu, mushrooms, squash, salt and soy sauce.
  • Continue simmering 20 minutes; taste for seasoning adding additional salt and soy sauce.
  • Add mustard cabbage and long rice; heat through.

How To Serve:

  • For service: remove star anise. Serve immediately.
  • Serves 4-6.
Keyword simple soup, comforting, meat, kombu, broth, meal, vegetables, rice noodles, spare ribs, nishime kombu, shiitake mushrooms, chicken broth, aloha shoyu
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