Sokibuni Nu Shimun (Abarabone no Shiru) Spare Rib Soup #2

Mrs. Y. Takamine

Serves: 6

• 1¼ lb. island spare ribs
• 4 cups water
• 2 cups dashi (water plus ½ tsp. hondashi)
• 1 pkg. nishime konbu (1½ oz.)
• 6 medium shiitake
• ½ lb. mustard cabbage
• 2 tsp. salt
• 1 tsp. shoyu
• ¼ tsp. msg

Have butcher chop the ribs into 2 inch lengths. Wash the konbu, tie into knots loosely, cut between the knots. Soften the shiitake, remove stems, cut into fourths. Parboil mustard cabbage and drain.

Put spare ribs, konbu, shiitake in a pot with 4 cups of water. Bring to a rapid boil, remove the scum and bubbles as it appears on the surface. Continue cooking under medium heat for an hour. When the spare ribs are soft, remove and set aside the ribs, konbu, and shiitake. Strain liquid.

Pour this strained stock into pot; add 2 cups of dashi, and let it come to a boil. Put ribs, konbu, and mushrooms back into pot, and bring it to a boil. Add salt, shoyu, and msg. Taste and adjust seasoning. Add mustard cabbage last before serving. Let soup come to a boil once more and serve.