Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it takes is ONE BONE and it creates a very fragrant and amazing soup base for which to add any fresh vegetables or ingredients. Literally, no salt needed. I added my children’s favourites (they love the soup, but don’t really know what’s in it!), and as usual, included the corn as part of the meal. Don’t wash the ham bone, don’t rinse it, don’t do anything except throw it into your soup! You want it keep it tasting like it did from the restaurant and transfer all of that wonderful taste directly to the soup.
Soup Name: Chinese Radish, Carrots and Corn in Ham Bone Broth
Traditional Chinese Name: 青紅蘿蔔玉米湯 (qing hóng luóbo yù mǐ tāng)
- 1 half-eaten, barely finished Ham Bone (from any restaurant) – don’t wash it!
- 3 fresh [url href=”http://www.thechinesesouplady.com/carrots/”]carrots[/url], chopped into large pieces
- 2 fresh [url href=”http://www.thechinesesouplady.com/corn/”]corn[/url], quartered
- 1 fresh [url href=”http://www.thechinesesouplady.com/chinese-radish/”]Chinese / Green Radish[/url], chopped into large pieces
- 3 L of water
- Start boiling your soup water.
- Prepare all the vegetables.
- Once the water boils, throw everything in together (including the bone)
- Boil on medium heat for 30 minutes
- Reduce to a low boil for another hour (or put for one hour in a thermal pot)
- Serve and enjoy!