Dried Oyster, Black Moss and Flower Shiitake Pork Rib Soup

Why people make this soup

Year-end is when oysters are at their best, and the dried golden oysters from this season carry the most glycogen — which is part of why this old Cantonese favourite is so prized. Dried oysters are unusually rich in calcium, selenium and zinc, and are traditionally regarded as one of the best nourishing foods for both men and women going through menopause. Simmered with black moss, soybeans, flower shiitake and pork ribs, the broth is deep and savoury.

Method

1. Separately rinse and soak the dried oysters, black moss, flower shiitake and soybeans; trim the mushroom stems. Blanch the pork ribs.
2. Add all ingredients except the black moss to 2.4 L of water and simmer for 1 hour.
3. Add the black moss and simmer another 15 minutes until reduced to about 1.2 L. Serve the soup together with the ingredients.

Nourilo’s Tips

The photo uses locally dried golden oysters, which are very fragrant; ordinary smaller dried oysters work too — use about 75–110 g. The soup suits young and old, and is traditionally said to support a developing baby during pregnancy.