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Sokibuni Nu Shimun (Sparerib Soup)

Featured in the Honolulu Star-Bulletin on August 29, 2007.

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Ingredients:

Sokibuni Nu Shimun (Sparerib Soup)

  • 6 medium dried shiitake
  • 1 1/2 ounces nishimi kubu (nishime konbu-dried narrow seaweed)
  • 1/2 pound mustard cabbage
  • 1 1/4 pounds spareribs (2-inch length)
  • 1 thumb-size piece ginger, crushed
  • 4 cups water
  • 2 cups dashinomoto stock (see note below)
  • 2 tablespoons shoyu or 1/2 cup miso
  • 2 teaspoons salt (optional)
  • 1/4 teaspoon MSG (optional)

Directions:

  1. Soak shiitake for about 30 minutes in warm water with a pinch of sugar.
  2. Drain, saving the liquid for later use as stock.
  3. Cut off stems and cut into fourths.
  4. Wash nishimi lubu to remove any sand or salt, tie knots loosely 3 inches apart, cut between the knots.
  5. Parboil mustard cabbage, drain, and cut into 2-inch lengths.
  6. Pre-boil spareribs: cover spareribs with water and bring to a rolling boil, drain and rinse.
  7. Put spareribs, shiitake, and ginger in a pot with 4 cups of water.
  8. Bring to a rapid boil, skim constantly.
  9. Continue cooking over medium heat for about 30 minutes.
  10. Add nishimi kubu and dashinomoto stock, bring to a boil and simmer for an additional 10 minutes until spareribs are soft.
  11. Season to taste with salt, shoyu, and MSG.
  12. Add mustard cabbage and bring to a boil once more before serving.

Makes 6 servings.

Note: to make dashinomoto stock, use 1/2 teaspoon dashinomoto for each cup of water.

Approximate Nutrient Analysis per serving (not including salt or MSG to taste):
190 calories, 14 g fat, 5 g saturated fat, 45 mg cholesterol, greater than 750 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g sugar, 12 g protein

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