When it's cold outside or you just need something warm and comforting, this Chinese Corn Carrot Pork Bone Soup always hits the spot. It's one of those simple, homey soups that many Chinese families make regularly - light, nourishing, and full of natural sweetness from corn and carrots.
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The combination of pork bones, sweet corn, and aromatic garlic and ginger creates a broth that's both savory and slightly sweet. A touch of rice wine gives it an extra layer of flavor and helps bring out the richness of the bones without making the soup heavy. It's perfect as a side for dinner or even enjoyed on its own as a cozy, wholesome meal.
Why You'll Love This Soup
- Naturally sweet and savory - The corn and carrots infuse the broth with gentle sweetness while the pork bones give it depth and richness.
- Simple ingredients, big flavor - You only need a few everyday ingredients to make a deeply satisfying soup.
- Comfort in a bowl - The ginger, garlic, and rice wine make this soothing and warming, especially on cooler days.
- Wholesome and nourishing - Traditional Chinese soups like this are light yet full of nutrients, making them perfect for any time of year.
About the Ingredients
Pork Bones (排骨 / 豬骨) - These are the backbone (literally!) of the soup. Use pork neck bones, ribs, or leg bones - the connective tissue and marrow add richness and that slightly milky look to the broth. Always blanch them first to remove impurities and get a cleaner flavor.
Corn (玉米) - Fresh corn gives the broth its natural sweetness and golden color. Cutting it into chunks allows the kernels and cobs to infuse the soup as it simmers. If your corn is small, using two ears works perfectly for one pound of bones.
Carrots (紅蘿蔔) - Carrots add color and a subtle sweetness that balances the savory flavors. You can use one medium carrot or a handful of baby carrots (about 7-8).
Garlic (蒜頭) - Lightly smashed garlic cloves add aroma and a touch of savory warmth without overpowering the soup.
Ginger (薑) - A few slices help cut any heaviness from the pork bones and complement the garlic beautifully.
Rice Wine (米酒 or 紹興酒) - This adds a delicate aroma and helps remove any gamey taste from the bones. It also deepens the flavor of the broth.
Salt - Add it at the end, once the soup is fully simmered and the flavors have melded.
Optional flavor enhancers include a few goji berries, dried scallop, or dried shiitake mushroom - all classic additions that bring more umami and sweetness.
How to cook Chinese Corn Carrot Pork Bone Soup (Step by Step)
First, gather your ingredients:
- 1 lb pork bones (neck bones, ribs, or leg bones)
- 2 small ears of corn, cut into chunks
- 1 medium carrot or 7-8 baby carrots (about 3-4 oz / 85-115 g)
- 3-4 garlic cloves, peeled and lightly smashed
- 2 slices ginger
- 1½-2 tablespoon rice wine
- 4-5 cups water (enough to cover ingredients by 1-2 inches)
- Salt, to taste
- White pepper, to taste
- Chopped green onions, optional (for garnish)
Blanch the pork bones:
Place the bones in a pot and cover with cold water. Bring to a boil, then discard the water. Rinse the bones under running water, drain well, and set aside.
Make the soup:
In a clean pot, combine blanched pork bones, corn, carrots, garlic, ginger, and rice wine.
Add 4-5 cups of fresh water (enough to cover ingredients).
Simmer:
Bring to a boil, then lower heat to simmer 1.5-2 hours, uncovered or partially covered, until the broth turns slightly milky and flavorful. Skim off any foam as it cooks.
Season and serve:
Add salt and white pepper to taste and optional green onions.
Serve hot, with the corn and carrots, and with or without the pork bones!
Often times there is a some meat on the bones so you can eat that too, and if you're in to it get in on the bone marrow cause that is actually liquid gold!
Storage & Reheating Tips
To store:
Let the soup cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days. If you'd like to store it longer, freeze in portioned containers for up to 2 months.
To reheat:
Warm it gently on the stovetop over medium-low heat until hot. If the soup thickens after chilling, add a splash of water or broth to loosen it up. You can also reheat individual servings in the microwave - just make sure it's piping hot before enjoying.
💡 Pro tip: The flavor actually deepens overnight, so leftovers often taste even better the next day!
Frequently Asked Questions (FAQ)
Can I use chicken or beef instead of pork bones?
Yes! You can swap in chicken bones, wings, drum sticks, or beef bones! The flavor will be a bit different but ALSO delicious.
Do I need to use rice wine?
Rice wine adds subtle aroma and depth, but you can skip it if you prefer an alcohol-free version. The soup will still have wonderful flavor from the corn, carrots, and garlic.
Can I make this soup in an Instant Pot or pressure cooker?
Definitely. Just combine all the ingredients (after blanching the bones) and cook on High Pressure for 25-30 minutes, then let it naturally release. The broth will turn rich and slightly milky, similar to simmering on the stove for hours.
Can I add other vegetables?
Absolutely! Daikon radish (my fave addition to this soup), onions, or even a few slices of tomato are great additions that give the soup extra sweetness or a light tang.
Why do I need to blanch the bones?
Blanching removes blood and impurities from the pork bones, which makes your final broth cleaner, clearer, and better tasting. It only takes a few minutes and makes a big difference in flavor.
Chinese Corn Carrot Pork Bone Soup Recipe
Chinese Corn Carrot Pork Bone Soup is a comforting, nourishing Chinese-style soup simmered with pork bones, corn, carrots, garlic, and ginger. The result is a light yet flavorful broth with natural sweetness - perfect for cool days or anytime you crave a cozy, wholesome meal.
Ingredients
- 1 lb pork bones (neck bones, ribs, or leg bones)
- 2 small ears of corn, cut into chunks
- 1 medium carrot or 7–8 baby carrots (about 3–4 oz / 85–115 g)
- 3–4 garlic cloves, peeled and lightly smashed
- 2 slices ginger
- 1½–2 tablespoon rice wine
- 4–5 cups water (enough to cover ingredients by 1–2 inches)
- Salt, to taste
- White pepper, to taste
- Chopped green onions, optional (for garnish)
Instructions
- Blanch the Pork Bones:
Place pork bones in a pot and cover with cold water. Bring to a boil, then discard the water. Rinse the bones under running water and drain well. - Make the Soup:
In a clean pot, combine blanched pork bones, corn, carrots, garlic, ginger, and rice wine.
Add 4–5 cups of fresh water (enough to cover ingredients by 1–2 inches). - Simmer:
Bring to a boil, then lower the heat to simmer for 1½–2 hours, uncovered or partially covered, until the broth turns slightly milky and flavorful. Skim off any foam as it cooks. - Season & Serve:
Add salt and white pepper to taste and garnish with chopped green onions if desired.
Serve hot with corn and carrots - and enjoy any meat or marrow on the bones for extra richness!
Notes
- Bone options: Pork neck bones, ribs, or leg bones all work well.
- Optional add-ins: Try adding daikon radish, onions, tomatoes, or a few goji berries for extra sweetness or depth.
- Rice wine substitute: You can omit it or use a splash of Shaoxing wine or mirin for similar aroma.
- Instant Pot version: After blanching, combine ingredients and cook on High Pressure for 25–30 minutes, then let it naturally release.
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Nutrition Information:
Yield: 4 Serving Size: ~1 ½ cupsAmount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 2.5gTrans Fat: 0gUnsaturated Fat: 4.5gCholesterol: 38mgSodium: 240mgCarbohydrates: 10gNet Carbohydrates: 9gFiber: 1gSugar: 3gProtein: 12g
More Delicious Chinese Soup Recipes
If you enjoyed this Chinese Corn Carrot Pork Bone Soup, here are a few more cozy Chinese soups you'll love:
- Daikon Radish Pork Bone Soup - A soothing and nourishing pork bone soup with daikon radish, ginger, and garlic.
- Tomato Bean Sprouts Soup - A light, comforting soup made with pork bone broth, fresh tomato wedges, and crunchy bean sprouts.
- Luo Song Tang (Chinese Borscht Soup) - A rich, hearty beef and tomato soup where you can use beef of choice (oxtail is the best!)
- Tomato Egg Drop Soup (番茄蛋花湯) - A quick, classic favorite with tomato wedges and wispy beaten eggs in chicken broth.
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