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Bean Curd and Shiitake Pork Ribs Soup

Learn how to prepare delicious and healthy Chinese bean curd and shiitake pork ribs soup using pork ribs, shiitake, bean curd, and jujube/red dates.

Many of Chinese soups that my Mom regularly have in her rotation are very simple, and this bean curd and shiitake pork ribs soup is one such example.

Despite its simplicity, this soup is delicious and is also healthy thanks to the inclusion of bean curd, shiitake mushrooms, and jujube/Chinese red dates. Best of all, this is another soup that you can just dump and simmer away, which is ridiculously easy to prepare on busy days.

Ingredients to Prepare Bean Curd and Shiitake Pork Ribs Soup.
Ingredients to Prepare Bean Curd and Shiitake Pork Ribs Soup.

What you need to prepare Chinese bean curd and shiitake pork ribs soup

The only meat you need is some pork ribs, and you can choose to use boneless pork ribs, or the one with bones attached. Both types will work, but the one with porks will usually give a richer soup, while using boneless pork ribs will give you a lighter version, so choose accordingly.

As for the Chinese herbs, you will need the following ingredients:

All three ingredients should be easily available in any Chinese grocery stores. You can always get them from Amazon following my links, though the prices are usually cheaper in a brick and mortar shop.

Bean Curd and Shiitake Pork Ribs Soup.
Bean Curd and Shiitake Pork Ribs Soup.

Start soaking the dried ingredients ahead of cooking time

Since we are using many dried ingredients, I usually start the prep work the night before I plan to cook the soup.

I place each of the dried ingredients in separate bowls and pour enough cold water to submerge them by one inch and leave them to soak overnight. They should all be rehydrated and ready to use the next day.

Also, remember to save the shiitake soaking water, you can strain the soaking water to remove impurities and use it as part of the 2 liters of water that you need for the soup for a boost in umami. It’s free anyway.

Those are all my pointers to help you with preparing this soup. I hope you will like it as much as I do. :)

Bean Curd and Shiitake Pork Ribs Soup.
Bean Curd and Shiitake Pork Ribs Soup.

Bean Curd and Shiitake Pork Ribs Soup

4.9 from 10 reviews

Author: Anita Jacobson




Prep Time: 1 hour

Cook Time: 2 hours

Total Time: 3 hours

Serves: 8

Print Recipe



  1. Soak dried bean curd sticks, dried shiitake mushrooms, and dried jujube/Chinese red dates in separate bowls overnight. Tear bean curd sticks into 1 inch sections. Strain the shiitake soaking water and add enough water to make for 2 liter. Cut each shiitake into 4 wedges.
  2. Place pork ribs and the 2 liter water in a soup pot and let it boil for 15 minutes. Ladle off the scum to get a clear soup.
  3. Add bean curd, shiitake, jujube/red dates, and salt and bring to another boil.
  4. Reduce heat and simmer for 1 1/2 to 2 hours, or until all the ingredients are tender and fully cooked.
  5. Turn off heat and serve immediately.
Indonesian Pantry
Indonesian Kitchen


  • Christyn Christyn says:

    Hi Anita finally I found your article. I like so much Chinese herbal soups, now I can cook by self hahaha. Thanks ur article very helpful.

    • Anita Anita says:

      It is not too hard to cook Chinese herbal soups at home, just need to gather the ingredients :)

  • Margaret Margaret says:

    It is a good recipe, it has good flavors and that is how I remember when someone else made it. Now I can make it myself except I will make quick boiled of pork bones to clear out blood so the soup will be more clear.

  • Margaret Margaret says:

    I made the first time in soup came out very flavorful. I love tofu skin I will put whole package in soup next time and I will aslo soak less time for tofu skin except the the bend area. Thanks

    • Anita Anita says:

      Soaking time for tofu skin depends a lot on how stiff the tofu skin is. Sometimes those that look almost like a stick rather than a sheet need a longer soaking time to make them soft :)

  • Biana Biana says:

    I love your recipe, instructions are clear, and it is not very hard to make. Looking forward to making this soup, looks delicious.

  • Monica | Nourish and Fete Monica | Nourish and Fete says:

    Always love a good dump and simmer soup, especially a healthy one! Definitely saving this to try!


    What a wonderful combinations of flavours. This soup looks so nourishing and delicious. A must make for sure!

  • Sisley White Sisley White says:

    Delicious flavours and absolutely on my to make again list.

  • Christie Christie says:

    What a fantastic recipe! Thanks for sharing.

  • Angeline Kam Angeline Kam says:

    I add barley, Ginko, and fish maw to this soup. It is delicious.

  • Na Na says:

    can i use chicken instead of pork ribs?

    • Anita Anita says:

      Hi Na, you can use chicken if you want. I usually use a stewing chicken, a Cornish hen, or a smaller size free-range chicken to cook Chinese soup.

  • Pete Lam Pete Lam says:

    My father used to make this soup when I was young (about 50 years ago), but he would add a small piece of cassia bark, a couple of star anise and a dried mandarin peel. I still remember it…

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