1-First Step: Gather and prepare all your ingredients to make the process smooth. Dice the yellow onion, slice the garlic and ginger, and chop the tomatoes. Also, cut the pork spareribs into 2-inch pieces if they’re not already, and clean the baby bok choy thoroughly.

2-Second Step: In a 6-7 quart heavy-bottom pot or Dutch oven, combine the pork spareribs, diced onion, sliced garlic, julienned ginger, diced tomatoes, fish sauce, salt, black pepper, and water. Place this over medium-high heat and bring it to a boil, which should take about 10-15 minutes.

3-Third Step: Once the mixture reaches a boil, reduce the heat to medium-low. Stir in the tamarind concentrate and citric acid crystals to add the signature sour flavor. This is where the soup starts to develop its depth, so give it a good stir to mix everything evenly.

4-Fourth Step: Partially cover the pot and let it simmer for 90 minutes, stirring occasionally. This slow cooking makes the pork tender and allows the flavors to blend perfectly. Keep an eye on it to ensure it doesn’t boil over and skim off any foam if needed for a clearer broth.

5-Fifth Step: After 90 minutes, add the thinly sliced daikon radish to the pot. Continue simmering for another 20 minutes. This step lets the radish soften while soaking up the soup’s flavors, adding a nice crunch to the mix.

6-Sixth Step: Finally, add the quartered baby bok choy and cook for an additional 10 minutes. This keeps the greens vibrant and not overcooked, preserving their nutrients and texture.

7-Final Step: Turn off the heat and let the soup rest for a minute. Serve it hot in deep bowls over freshly cooked white rice for a complete meal. This yields about 10 servings, making it great for sharing or meal prep. For more ideas on simple soup recipes, check out our guide to an easy chicken spaghetti recipe that pairs well with hearty dishes.