Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut

Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut | Step 1: Chop 600g pork ribs. Start them in cold water with two slices of ginger, bring to the boil, skim the scum, then lift out and rinse in warm water.

Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut | Step 2: Cut 2 corn cobs into segments, 2 carrots into rolling chunks, and peel 10 water chestnuts, halving the larger ones.

Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut | Step 3: Put the ribs in a pot with 2.5 litres of water, bring to the boil, then cover and simmer gently for 30 minutes.

Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut | Step 4: Add the corn, carrot and water chestnuts and simmer for a further 45 minutes, until the ribs fall from the bone.

Pork Rib Soup with Sweetcorn, Carrot & Water Chestnut | Step 5: Season with about 5g salt just before turning off the heat. Salt goes in last — early salting makes the ribs stringy.