Kimchi Soup with Pork Ribs, Made with Monk Fruit Sweetener

Method

1. Rinse 500g pork ribs several times, chop them into bite sized lengths, soak them in lightly salted water for 10 minutes, rinse again, and drain.
2. Put the ribs into a pot with 1 liter water and 1 teaspoon salt, bring it to the boil over high heat, then lower the flame and simmer for 15 minutes, skimming so the broth stays clear.
3. Add 200g fish balls and 350g kimchi, then season with 2 tablespoons fish sauce, 1 teaspoon MSG, 1 teaspoon seasoning powder and 1 tablespoon kOBE Monk Fruit Blend, and stir.
4. Cook for another 5 to 10 minutes until the fish balls are done, taste and adjust, then boil for 5 minutes more and turn off the stove.
5. Ladle into bowls, sprinkle over ground pepper, and serve hot.

Tips

• Skimming steadily during the simmer is what keeps the broth clear.
• To clear the smell of the ribs, blanch them for 3 to 5 minutes, or soak them for 10 minutes in diluted rice wine or in rice washing water with vinegar.
• kOBE Monk Fruit Blend dissolves slowly, so add it while the pot is boiling and stir it through once more.
• The more sour the kimchi, the deeper the soup, and freshly made kimchi needs a few extra minutes of cooking.
• Sliced Korean fish cake works in place of the fish balls, going in at the same time as the kimchi.
• Keep the pot at a gentle simmer, as a hard boil leaves the meat stringy and the broth cloudy.