Why is this called ABC Soup? Because it is unbelievably easy to prepare, that’s why! <-- this is my version of the reason. Some people say it is because of the vitamins in the soup, and I've read someone say it is because A for Ang Mo Kio ("tomato" in Hokkien), B for Bawang ("onion" in Malay) and C for Corn. Hilarious! Anyways. This soup usually has got pork ribs in it but since I have no pork ribs, I have made this without it. The soup is sweet and still bodied (if there's pork ribs then it would be erm full-bodied but this version's just "bodied"), with my favouritest ingredient in the world- THE ONION. Really, if there is one ingredient I can't live without, then it's gonna be THE ONION. It's such an amazing thing, it's gonna be a blockbuster movie.
I served this with shanghai greens and curry pork as part of a Chinese meal. This is such a comforting, fulfilling and familiar soup. Best for cold, rainy nights. I could just have this with a bowl of rice, or without, since I now don’t eat rice, but you get the idea.
*By the way, I used half a carrot and half a corn only because I chose a pot that’s too small. Your ABC Soup will not become XYZ Soup because of how much carrot and corn you put in. Please, I’m not forcing you not to use your carrot and corn so cook as you please. Not only does cooking fill your tummy, it also teaches you life skills- you adjust and adapt to circumstances (big pot or small)!