The perfect soup for fall and winter
2. Cut the kabocha squash into small pieces.
3. Prepare the soup base by pounding garlic, cilantro and white pepper into a course paste
4. Add the paste, bouillon, salt and water to a soup pot
5. Add the pork ribs into the broth and let it simmer until the pork is tender
6. Add the kabocha squash and green onion into the pot and cook until fork tender