Chow Chow and Sweetcorn Soup

This Winter seems to be lasting so long. Even at the end of February we are having snow flakes outside. At least it isn't laying, I cannot do with another week of total traffic chaos.

I have fallen off the wagon since the new year; B and I have put on several pounds from eating out, take aways and junk food at home. The cold weather seems to make us eat constantly, in particular fatty, oily, unhealthy foods.

However we need to turn over a new leaf as of today. Cook more nutritious and healthy foods at home and avoid convenient junk trash. No more greasy Chinese takeaways or readymade (horse meat laden) meals.

To start my healthy regime, I have decided to make a nutritious Chinese soup/tonic.

The Chinese put a lot of healthy ingredients into these soups to aid our health. Chinese soup is not really a substitute to a meal as they are usually very watery and thin with chunky ingredients, unlike western soups which are thick and very filling. I usually bulk out the meals with a bowl of rice or noodles as well. A dipping sauce of cut chillies in soy sauce always adds an extra depth with the bite size pieces of vegetables and meat.

When grocery shopping I found chow chows. This was great, in the past I could only find them in specialist shops. Chow chows are sweet in flavour when cooked, so a sweet and savoury soup would complement it well. I decided to use other sweet tasting ingredients to keep the soup clean tasting. Carrots, sweetcorn, figs, almonds and using pork in the soup would complement the flavours well.  The other ingredients will also bulk out the soup more to make a more filling meal.

Chow Chow and Sweetcorn Soup

• 2 whole chow chows 
• 3 large carrots
• 2 whole corn on cob
• 2 dried figs
• palm full of raw almond slices
• a pack of ribs

Half fill a stock pot with water and boil on the stove. After washing the ribs, put them into the stock pot of boiling water. Blanch for about 6-8 minutes. Drain the ribs and run under a cold tap. Drain again in a colander and set aside.

Wash the stock pot and half fill the stock pot with water again to boil.

Whilst the water is boiling. Prepare the vegetables.

Wash the vegetables and chow chow. Cut the chow chow in half and remove the stone from the middle. Slice the chow chow into smaller bite size pieces. 

Peel the carrots and cut into bite size pieces. Cut the corn on cob half or thirds. Rip the dried figs in half. Set vegetables aside.

When the water has boiled, put in the almond slices, ripped figs and carrots. Allow to boil for 15 minutes. 

After 15 minutes add in the cooled blanched ribs, allow to boil and turn down heat to medium-low to let the soup simmer for another 20 minutes. Add more water if needed.

After 20 minutes add in the sweetcorn and chow chow. Simmer for another 20-30 minutes. Turn up the heat to boiling and taste to season with salt. 

Once done, ladle into tall soup bowls, making sure a piece of every ingredient is included.