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Tomato Potato Corn Soup with Pork Neck Bones
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4.25 from 4 votes

Chinese Pork Bone Soup with Tomatoes, Potatoes & Corn

Don’t be fooled by the simplicity of this recipe. The flavor combination of sweet corn, tomatoes, and hearty potatoes comes together in a red-hued soup that tastes amazing all year-round, and everything you need can be found in any grocery store.
Prep Time1 hour 15 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 45 minutes
Course: Soup
Cuisine: Chinese
Servings: 8
Calories: 99kcal
Author: Judy

Ingredients

  • 2 pounds pork neck bones (as meaty as possible! Can also substitute 3 pounds pork ribs or chicken legs)
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 2 tablespoons tomato paste (optional)
  • 1 pound medium tomatoes (cut into chunks; about 4 tomatoes)
  • 9 cups water (plus more for soaking and boiling the pork bones)
  • 1 ear fresh or frozen corn (cut crosswise into 1-inch/2.5 cm pieces)
  • 1 pound russet potatoes (cut into large chunks; about 2 large or 3 medium potatoes)
  • 1 1/2 teaspoons salt (plus more to taste when serving)
US Customary - Metric

Instructions

  • Soak the pork bones for 1 hour with enough cold water to cover them completely. Rinse 2-3 times until the water runs clear. (If substituting chicken, you can skip this step.)
  • Add the bones to a large, thick-bottomed soup pot, cover with fresh water, cover, and bring to a boil. Once boiling, let it boil for 1 minute, then drain through a colander. Rinse the pork bones clean, drain, and set aside.
  • Wash the pot and dry it thoroughly. Heat it over medium heat, and add the oil, tomato paste (if using), and the tomatoes. Cook for 5 minutes, or until the tomatoes are softened. Add the 9 cups of water, along with the pork bones and corn. Cover, increase the heat to high, and bring the soup to a boil.
  • Once boiling, reduce the heat to medium-low. Cover and simmer for 1 hour (for ribs or chicken) or 90 minutes (for neck bones).
  • Next, add the potato chunks, cover, and bring the soup to a boil once again. Reduce the heat to medium low and simmer for another 30 minutes, until potatoes are tender. Skim off the grease floating on the surface of the soup (optional), and stir in the salt. Serve the soup with salt, so that each person can add more to taste before enjoying. Serve the pork or chicken from the soup with light soy sauce for dipping.

Notes

Note: It's totally optional, but a pinch of MSG in each bowl would really amp this soup up as well! 

Nutrition

Calories: 99kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 488mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg