Instructions: Wash soybean sprouts in several changes of cold water and drain thoroughly in a colander. In a 2 1/2-quart saucepan, bring 2 quarts water to a boil over high heat. Add spareribs and return to a boil. Drain and rinse spareribs under cold water, and cut them into individual ribs. Wash pot and bring 1 1/2 quarts water to a boil over high heat. Add spareribs, soybean sprouts and ginger, and return to a boil. Cover, reduce heat to medium and simmer 3 hours. Add salt to taste.

Serve piping hot, no more than 1 1/2 cups per person.

The soybeans make this a very yin (cooling) dish to the body. Cookbook author Grace Youngs aunt regularly drank this soup during the scorching summers in Shanghai.

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