Decided to make an easy character bento as my cough and cold have set in and I wanted to sleep in a little more.
I was longing for some hot soup, and decided to cook a vegetables and pork ribs soup for lunch today (recipe is below!).
I boiled the soup last night and this morning, all I needed to do was to reboil the soup and packed the soup in my white Bento&co Original Soup Cup by Tiger.
Super love this Soup Cup, the size is perfect and the wide opening makes it easy to pour the soup in and also to drink the soup. I like my soup warm and hot, so its isothermal and leakproof functions are great! Personally, I also have a weakness for white color.. haha. This Soup Cup must be popular as they are sold out and no longer available, but Bento&co do have plenty of other quality soup cups you can check out here. Among the new soup cups, I think the one by Black + Blum Thermo Pot looks really awesome.
My vegetables pork rib soup was so yummy! My hubby also wanted some and took a jar of this yummy and healthy soup to work. No MSG and no salt needed! I was so amazed at the sweetness and flavours that came from the vegetables, pork ribs and the other ingredients. :)
Asian Vegetable Pork Rib Soup Recipe
Ingredients
1 small potato, peeled and cut
half a carrot, peeled and cut
1/3 of a small daikon, peeled and cut
a slice of butternut pumpkin, skin removed and cut
4 pcs of red dates
2 pcs of Hokkaido dry scallops
300g pork ribs
2.5g katsuobushi (bonito flakes)
1 honey date
3 large bowls of water (to boil and 'rinse' the pork ribs)
4 large bowls of water (reduced to about 2 large bowls of water)
Method
1. Add 3 large bowls of water and the pork ribs into your pot. Bring the water to boiling. You will also see some scum from the meat in the water.
2. Pour the scum and water away, keeping the pork ribs in the pot. Now add in fresh 4 large bowls of water into the pot.
3. Bring the water to boil and reduced heat to medium. Place the katsuobushi (bonito flakes) into a dashi bag and throw into the soup to boil for about 3 mins. Remove the dashi bag.
4. Add in all the other remaining ingredients. Bring to boil again and lower the heat to medium and simmer the soup for about 2 hours. You may need to top up with some additional water if the soup is reduced too much.
The soup was so flavourful and I didnt have to add any additional MSG or salt to the soup. If you prefer a saltier taste, you can add some salt as desired.
The cherry tomato makes the body, tail and fins. The slice cheese and seaweed is for the eyes.
The lotus leaves are made from thinly sliced green grapes.
I also love the Japanese goldfish kanten jelly I made, matched perfectly with my bento today don't you think? Heh. the Goldfish in the jelly is actually baby rainier cherry! Again, the lotus leaf on top was a thin sliced of green grape.
Follow my food art and bento creations on my Facebook my page here or my Instagram here. :)
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