Hearty Pork Rib and Corn Soup with Yam

If you’re searching for a soup that tastes like it simmered for hours but comes together in under 30 minutes, you’ve just found your new favorite recipe. This wholesome and comforting soup is a beautiful example of how simple ingredients can create a dish with incredible depth and flavor. It features fall-off-the-bone tender pork ribs, sweet kernels of corn, and the uniquely satisfying texture of yam, all swimming in a light, savory, and nourishing broth. The magic lies in its preparation method—using an electric pressure cooker to do all the hard work. This makes it a perfect weeknight meal that is both incredibly easy to prepare and wonderfully restorative. It’s a dish that warms you from the inside out, offering a gentle, delicious flavor that will have everyone asking for a second bowl.

Here is everything you’ll need to create this soul-warming soup. The quantities below will generously serve 2-4 people. One of the key ingredients is Chinese Yam, but don’t worry if you can’t find it; I’ve included an easy-to-find substitute.

Ingredients:

• Pork Spare Ribs: 1.5 lbs (about 700g), cut into 2-inch pieces by your butcher.
• Corn: 2 large cobs, husked and cut into 1.5-inch thick rounds.
• Chinese Yam (Nagaimo): 1 long piece (about 1 lb or 450g), peeled and cut into large chunks.
• Water: About 8 cups, or enough to cover the ingredients.
• Salt: To taste (start with 1 teaspoon).
• Scallions (Green Onions): 3-4 stalks, thinly sliced for garnish.

A Note on Ingredients: Chinese Yam, also known as Nagaimo, can be found in most Asian supermarkets. It has a firm, crisp texture when raw that becomes soft and slightly starchy when cooked, similar to a potato but with a milder flavor. When peeling it, you might notice it’s a bit slippery—this is normal! If you can’t find Chinese Yam, a large waxy potato like a Yukon Gold makes a great substitute. Just peel and chop it into similar-sized chunks.

This recipe is wonderfully straightforward, especially with an electric pressure cooker. Here’s how to bring it all together, step by step.

Instructions:

1. First, prepare your ingredients. Wash the pork ribs and corn pieces thoroughly. Peel and chop your yam into large, bite-sized chunks and set aside. A great optional tip for a clearer broth is to blanch the pork ribs: place them in a pot of cold water, bring to a boil, and let them cook for 2-3 minutes. You’ll see some foam rise to the surface. Drain the ribs and rinse them under cool water to remove any impurities.

2. Place the blanched pork ribs and the corn rounds into the inner pot of your electric pressure cooker. Pour in enough cold water to generously cover all the ingredients. Secure the lid, ensure the steam valve is set to “Sealing,” and select the “Soup/Broth” function. Set the timer for 15 minutes on high pressure. If you don’t have a pressure cooker, you can use a large stockpot on the stove. Simply bring the ingredients to a boil, then reduce the heat to a gentle simmer, cover, and cook for about 1 hour, or until the pork is tender.

3. Once the 15-minute pressure cooking cycle is complete, perform a quick release of the pressure according to your cooker’s instructions. Carefully open the lid. Now, add the prepared yam chunks to the pot. Secure the lid again and cook on high pressure for another 5 minutes. This two-stage cooking process ensures the pork is perfectly tender while the yam becomes soft without turning to mush. After the second cook, release the pressure again, open the lid, and stir in salt to taste.

4. Your soup is now ready to serve! Ladle the hot soup, pork ribs, corn, and yam into individual bowls. Top with a generous sprinkle of freshly sliced scallions. The residual heat from the soup will gently wilt the scallions, releasing their fresh, fragrant aroma, which is the perfect finishing touch.

Making and tasting this soup is a truly comforting experience. The broth is light yet deeply flavorful from the pork ribs, with a lovely natural sweetness infused from the corn. The ribs are so tender they practically melt in your mouth, and the yam provides a soft, satisfying texture that beautifully complements the other ingredients. This dish has become my personal go-to for a quick, healthy, and incredibly satisfying meal that feels like a warm hug in a bowl. It proves that you don’t need a long list of fancy ingredients or complicated techniques to create something truly delicious and memorable. I encourage you to give this simple recipe a try, especially on a day when you need a little extra comfort. If you make it, I’d love to know what you think in the comments below