Cantonese / Home-style Recipe
Pork Bone and Seaweed Soup
Pork bone and seaweed soup is a clear, savory home-style soup using pork bones, kelp or seaweed, ginger, and slow simmering.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese / Home-style |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 1/2 lb pork bones, ribs, or ox ribs
- 1 cup soaked kelp or seaweed
- 3 slices ginger
- 8 cups water
- Salt
- White pepper
- Scallions
- Optional dried dates
Method
- Blanch bones and rinse.
- Simmer bones with ginger and water for 90 minutes.
- Add soaked seaweed or kelp.
- Simmer until the broth is savory and clean.
- Season with salt and white pepper.
- Finish with scallions.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.