Soki-jiru (Okinawan Clear Pork Rib Soup)
Quick answer
- Active time
- 130 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Bone-in pork ribs simmer quietly with knotted kombu and shiitake for about an hour and a half, until the meat slips off the bone and the broth is still clear.
Read more
The soup comes from Okinawa's habit of using every part of the pig and remains an important New Year dish. Each bowl also gets a softened kombu knot alongside the ribs.
Ingredients
Instructions
- 1
Wash each rib in cold water to remove bone fragments.
Blanch in a separate large pot of boiling water for 2 minutes, drain, and wash the surfaces again with hot water.
- 2
Wipe and soak the kombu in cold water for 20 minutes, then tie it into four knots.
Refrigerate the shiitake in cold water for 4 hours, cut in half, and strain the soaking liquids through a fine sieve.
- 3
Put the blanched ribs and 6 cups water in a clean pot over high heat.
As soon as it boils, carefully skim off all foam and excess surface fat.
- 4
When foaming subsides, add the knotted kombu and shiitake and reduce to the lowest heat.
Keep the lid slightly ajar.
- 5
Halfway through, add half the salt and soy sauce for light initial seasoning.
When the kombu becomes tender, remove it with the shiitake, keep covered, and continue cooking the ribs. Continue simmering the ribs for about 90 minutes in total, until the meat slips easily from the bone.
- 6
When the ribs are fully tender, skim the surface fat once more.
Return the kombu, shiitake, and strained soaking liquids to the pot.
- 7
Add only enough bonito stock to bring the soup to about 4 cups.
Simmer 5 minutes, adjust lightly with the remaining salt and soy sauce, and divide two ribs and one kombu knot into each of four bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Uchigae Zoni (Rock Tofu and Taro Soup)
kombu, dried shiitake
Nakami Jiru (Okinawan Clear Pork Offal Soup)
dried shiitake, bonito stock
Keiran (Sweet Bean Rice Dumplings in Clear Soup)
kombu, dried shiitake