Home-styleEasy 75 min serves 4

Kelp and Pork Rib Soup | Chinese Hai Dai Dun Pai Gu

Name: Kelp and Pork Rib Soup | Chinese Hai Dai Dun Pai Gu
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork ribs; dried kelp; fresh ginger; scallions

海带排骨汤 · hǎi dài dùn pái gǔ

家庭快手版 · Home version: Umami-rich soup from the sea with tender ribs.

Kelp (hai dai) adds ocean umami to this comforting rib soup. A coastal Chinese favorite, especially in winter.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Soups

Ingredients

pork ribs排骨🛒 local500 g
dried kelp干海带🏮 asian50 g dry
fresh ginger生姜🛒 local3 slices
scallions大葱🛒 local2 stalks

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak kelp in water overnight or 4 hours until soft. Cut into pieces.
海带泡发
🔍 Look for 4+ hours
Visual: 海带柔软深绿。Kelp pliable and dark green.
You know it's right when: No hard centers; bends easily.
2Cut ribs, blanch 5 minutes. Rinse.
排骨焯水
🔍 Look for 5 minutes
Visual: 排骨发白；杂质去除。Ribs pale; scum removed.
You know it's right when: Gray foam rises; water cloudy.
3Place ribs, kelp, ginger, water in pot. Bring to boil.
大火烧开
🔍 Look for High heat
Visual: 大气泡翻滚。Large bubbles.
You know it's right when: Vigorous rolling boil.
4Reduce to low. Simmer 60 minutes.
小火慢炖
🔍 Look for Low heat 60 minutes
Visual: 微沸。Gentle simmer.
You know it's right when: Small bubbles occasionally break.
5Add scallion pieces. Cook 5 minutes. Season with salt. Serve.
葱段提香
🔍 Look for 5 minutes
Visual: 葱段微软仍绿。Scallions wilted but green.
You know it's right when: Fresh scallion aroma; ready to serve.

Tips

· Soak kelp well — it expands 5x when hydrated.
· Skim scum regularly for clear broth.
· Add salt at end — early salting toughens meat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library