This Pan Asian pork rib soup recipe takes influence from both China and Japan. The umami greatness of a slow cooked Chinese Spare Rib Soup is one of life's great treats. Juicy, soft pork slips effortlessly from the bone and the pork bone broth is surprisingly fragrant and flavouful.
I've been making spare rib soup for many years, it's a no fuss soup that takes care of itself and never fails to warm every inch of the soul. Normally I'd either eat as a straightforward soup, maybe adding some potato or turnip near the end to add texture and sustenance, but more recently I've included noodles to make it a noodle soup option.
What's in a noodle?
There are SO MANY types of noodles to choose from and I've included many in this pork rib soup recipe in the past; from egg noodles (spaghetti), rice noodles, wonton noodles and even cellophane (glass) noodles. But it's a recent addition of Japanese soba noodle that has become my favourite.
I'm not usually one to mix cuisines, but I love soba noodles so much and just wanted both together - just to see - and I wasn't disappointed!
What are Soba Noodles?
If you're unfamiliar, soba noodles are made from buckwheat flour and have a distinctive brown appearance. They have a lovely nutty and earthy flavour with a soft texture. They're eaten across Japan as a cold preparation with dipping sauces or in hot soups, making them perfectly at home in this soup.