ABC Soup Chinese Style: A Simple Pork and Vegetable Recipe

Chinese ABC soup is a clear, gently savory soup commonly made in Malaysian and Singaporean Chinese home cooking with pork ribs, potatoes, carrots, corn, and tomato. The vegetables soften into a comforting broth while the ribs add depth, and family versions vary in their choice of vegetables and seasoning.

Ingredients

1½ lb pork ribs, cut into individual ribs or short sections (680 g)
8 cups cold water (1.9 L)
1 medium yellow onion, peeled and cut into wedges (about 150 g)
3 garlic cloves, lightly crushed and peeled (about 15 g)
½ teaspoon whole white or black peppercorns (about 1 g)
2 medium carrots, peeled and cut into 1-inch pieces (about 280 g)
2 medium potatoes, peeled and cut into 1½-inch chunks (about 340 g)
2 ears corn, husked and cut crosswise into 3 or 4 pieces each (about 500 g total)
2 medium ripe tomatoes, cut into wedges (about 300 g)
1 teaspoon fine salt, plus more to taste (6 g)
⅛ teaspoon ground white pepper, or to taste (about 0.3 g)
2 scallions, thinly sliced, for serving (about 20 g)

Instructions

Prepare the ingredients. Cut the onion, carrots, potatoes, corn, and tomatoes as listed. Keep the potato pieces fairly large so they hold their shape during simmering. If the ribs are in long racks, cut between the bones or ask the butcher to portion them. Pat the ribs dry; there is no need to rinse raw pork, which can spread splashes around the sink.
Start the broth. Put the ribs in a large, heavy pot with the cold water, onion, garlic, and peppercorns. Bring the water just to a boil over medium-high heat, which should take about 10 minutes. As gray foam rises, skim it off with a spoon or small ladle. Once the surface is clearer, lower the heat so the liquid bubbles gently rather than boiling hard.
Simmer the ribs. Partly cover the pot and simmer for 45 minutes, checking occasionally that the broth is not boiling vigorously. A steady, quiet simmer helps keep the broth relatively clear and gives the pork time to become tender. If the liquid drops noticeably below the ribs, add a little hot water; avoid adding a large amount of cold water, which interrupts the simmer.
Add the firm vegetables. Add the carrots, potatoes, and corn. Bring the pot back to a gentle simmer, then cook for 15 minutes. Stir carefully once, taking care not to mash the potatoes or break the corn pieces. The carrots and potatoes should begin to soften but should still hold their shape at this point.
Add the tomatoes and finish cooking. Add the tomato wedges and simmer for 10 minutes, until the potatoes and carrots are tender when pierced with a knife and the tomatoes have softened. Taste the broth and stir in the salt. Simmer for 5 more minutes, then turn off the heat. For whole-cut pork, the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest; check the thickest meaty part with a food thermometer, away from the bone. The long simmer should bring the ribs well above that temperature. Lift a rib out and let it rest for 3 minutes before serving.
Season and serve. Stir in the white pepper, taste, and add a little more salt if needed. Ladle the broth, vegetables, and ribs into bowls, dividing the corn and meat evenly. Scatter sliced scallions over the top. Serve hot, with rice if you like.

Tips

Keep the simmer gentle. A rolling boil can break the vegetables apart and make the broth cloudy. If the surface is churning, lower the heat; a few small bubbles rising steadily are enough.
Cut vegetables for their cooking times. Carrots and potatoes need a head start, while tomato softens quickly. Keep the potato chunks larger than the carrot pieces, and add tomato near the end so it contributes flavor without dissolving completely.
Adjust salt after the broth develops. Pork, vegetables, and water vary, and the broth becomes more flavorful as it simmers. Begin with the listed teaspoon, then taste near the end. If using salted stock instead of water, start with less salt.
Choose a practical pork substitute. Pork ribs give the broth a rounded, meaty flavor. Bone-in chicken thighs work if you do not eat pork, but their flavor is lighter; add them at the start and cook poultry to 165°F (74°C), checked with a thermometer. For a vegetarian pot, use vegetable stock and add sliced mushrooms for savory depth, though the result will not taste like the pork version.

Serving Suggestions

Serve ABC soup as a warm first course or as part of a simple meal with steamed rice. The broth is light enough to sit alongside stir-fried greens, tofu, or a small plate of fried or steamed fish without making the meal feel too heavy. For a more substantial bowl, give each person a rib or two and plenty of vegetables, then offer extra rice to spoon into the broth.

Set out a small dish of sliced scallions and white pepper so diners can season their own bowls. A little soy sauce at the table is an option, but add it sparingly: it darkens the clear broth and brings saltiness that can obscure the gentle sweetness of the corn, carrot, and onion. If serving children, check the ribs carefully for small bones and let the soup cool to a comfortable temperature before serving.

Variations

ABC soup is a home-style dish rather than a single fixed formula, so vegetables and proportions often change from household to household. Some versions use chicken instead of pork, while others include celery or a small amount of cabbage. Add celery with the carrots, or stir in shredded cabbage during the final 5 to 10 minutes so it softens without becoming overly limp.

For a more substantial soup, add one peeled sweet potato, cut into large chunks, in place of one regular potato. It will make the broth sweeter and softer, so taste before adding extra salt. You can also use chicken stock for some or all of the water; choose a low-sodium stock if possible and season only after it has simmered.

White pepper gives the soup a mild, warm fragrance, while black pepper has a sharper, more familiar bite. Use whichever you have. Whole peppercorns are easy to remove or leave in the pot, but if you only have ground pepper, add a small pinch near the end rather than at the beginning, because ground pepper can make the broth look speckled.

For a vegetarian adaptation, omit the ribs and use 8 cups (1.9 L) vegetable stock or water with a handful of sliced dried shiitake mushrooms. If using dried mushrooms, soak them according to their package directions, strain the soaking liquid through a fine sieve, and include it in the measured liquid. The mushrooms bring savory depth, but the soup will be a vegetable broth rather than the traditional pork-based style described here.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. If possible, use shallow containers so the soup cools more quickly, and keep the ribs and vegetables covered with broth to reduce drying. The potatoes may become softer after storage, and the tomato may break down further; this is normal.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir occasionally and heat until the soup reaches 165°F (74°C), checking with a food thermometer. Bring stovetop portions to a gentle simmer, but avoid prolonged boiling because it can cause the vegetables to fall apart. If the broth has thickened as the potatoes softened, add a splash of water before reheating and adjust the seasoning afterward.

For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion, and thaw it in the refrigerator before reheating. Potatoes can turn grainy or crumbly after freezing, so if you know you will freeze a portion, you may prefer to freeze the broth and ribs separately from the potatoes. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Why is it called ABC soup? The name is widely used for this kind of simple, nourishing home-style soup, but explanations of the letters vary and there is no single agreed account. Some people connect the name with the basic vegetables or with the idea that the ingredients supply a range of nutrients. The practical point is that it is an easy combination of meat, vegetables, and broth, not a fixed recipe with a required list of “ABC” ingredients.

Is ABC soup Chinese? Chinese ABC soup is particularly familiar in Malaysian and Singaporean Chinese home cooking. It is often served as a family soup alongside rice, and its ingredients can vary by household. This recipe follows a common pork-rib and vegetable approach; it is not the only version, and similar soups may be made with chicken or other vegetables.

Can I make it without pork ribs? Yes. Bone-in chicken thighs make a useful alternative, but poultry must reach 165°F (74°C) according to USDA FSIS guidance; check the thickest part with a food thermometer. For a meat-free version, use vegetable stock and mushrooms. Both substitutions change the broth’s flavor, so taste and adjust the seasoning at the end rather than expecting an identical result.

How do I keep the broth clear? Start with cold water, bring it up gradually, skim the foam that appears, and maintain a gentle simmer instead of a hard boil. Cutting the vegetables into sturdy pieces and stirring gently also helps prevent them from breaking down. A little cloudiness is harmless and does not mean the soup has gone wrong; it usually comes from agitation or softened vegetables.

Can I make ABC soup ahead? Yes. Make it up to a day ahead, cool it promptly, and refrigerate it in a covered container. The flavor remains pleasant, though the vegetables will soften more as they sit. Reheat the soup to 165°F (74°C), then taste it again, since potatoes and vegetables can absorb some of the salt while stored.

What should I do if the soup tastes bland? First check whether the vegetables and ribs are fully tender; a broth that has not simmered long enough may taste less developed. Then add salt a little at a time and taste again. A small pinch of white pepper can sharpen the finish, while a splash of stock can deepen the broth if it seems thin. Avoid adding a lot of soy sauce at once, since it can quickly make the soup too salty and change its clear, delicate character.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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