Zing Zung ABC Tong
正宗ABC湯·(zing zung a-b-c tong)
The ABCs of Everyday Soup: The Weeknight Broth
If you grew up Cantonese, whether in Malaysia or a quiet Ohio suburb, you know the smell of this soup. It’s the smell of a Tuesday night. It’s a mother’s love translated into a bowl of clear, naturally sweet, unapologetically simple broth. There are no fake Hollywood tricks here—no heavy spice packets, no alphabet pasta, and definitely no tomato paste. It's just ordinary supermarket root vegetables elevated by the ancient, non-negotiable technique of fei shui—blanching the meat to purify the broth. It's an alchemy of patience that yields a masterclass in comfort.
Before you start
Cut the carrots using the rolling cut.
Slice off a chunk diagonally, roll the carrot a quarter-turn, and slice diagonally again to create rustic 1.5-inch pieces that won't turn to mush.
Quarter the potatoes, tomatoes, and onion.
Cut them into large 2-inch chunks or wedges. Submerge the potatoes in a bowl of cold water to prevent browning while you prep.
Chop the corn on the cob.
Using a heavy knife, carefully chop the whole ear of corn horizontally into 1.5-inch to 2-inch rounds.
Ingredients
- pork spare ribs or baby back ribs1 lb
- carrots2 large
- Yukon Gold or white potatoes2 med
- Roma tomatoes2 large
- yellow onion1 med
- fresh sweet corn1 ear
- fresh ginger3 thick slices
- cold water10 cup
- kosher salt1 1/2 tsp
- ground white pepper1/8 tsp
- scallions2 whole
Method
- 01
Blanch the pork ribs to draw out impurities.
Place the pork ribs in a large pot and cover with enough cold water to submerge them completely. Bring to a rolling boil over high heat and let it boil violently for 3 to 5 minutes until grayish foam rises to the top.
- 02
Rinse the meat and clean the pot.
Dump the entire contents into a colander in the sink. Rinse the ribs thoroughly under cold running water, rubbing away any scum. Wash your pot completely clean.
- 03
Initiate the long simmer.
Return the clean ribs to the pot along with the ginger, carrots, tomatoes, onion, and corn. Pour in 8 to 10 cups of fresh cold water, bring to a rapid boil, then reduce the heat to medium-low, cover, and maintain a gentle simmer for 45 minutes.
- 04
Add the potatoes.
Drain the soaking potatoes and gently drop them into the pot. Simmer for another 30 to 45 minutes. The soup is ready when the pork pulls easily from the bone and the tomatoes have virtually melted into the broth.
- 05
Season and serve.
Turn off the heat and skim any excess fat from the surface. Stir in the salt and white pepper, tasting and adjusting until the broth is deeply sweet and savory. Garnish with scallions and serve hot.
Notes
Use an electric pressure cooker to hack a weeknight simmer.
After blanching the meat, add all ingredients, including the potatoes, to an Instant Pot. Reduce the cold water to 6 cups. Cook on High Pressure for 35 minutes, allow a 15-minute natural release, then skim and season.
Chicken makes an excellent, lighter substitute.
You can swap the pork ribs for 1 pound of bone-in chicken drumsticks. The blanching step remains exactly the same.
The rendered fat serves a biological purpose.
The layer of pork fat helps your body absorb the fat-soluble Vitamin A from the carrots, but skimming it off for a lighter modern palate is completely fine.