Step 1

In a large pot with a lid (one that can fit at least 5.5 litres or 6 quarts), add pork bones and enough cold water to cover the bones.

Step 2

Bring the pot up to a boil over high heat. Will take about 10 minutes. There will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under the tap and wash the pot. (note 2)

Step 3

Return the pork bones into the pot with ~3 litres (3 quarts) of water. Add ginger slices. Bring up to a boil over high heat then reduce heat to the lowest heat possible to a simmer (note 3). Simmer with the lid on for 3 hours or longer (the longer the more flavourful the soup), minimum 2 hours.

Step 4

Add carrots, white radishes, dried shiitake mushrooms, shaoxing wine and salt. Bring up to a boil over high heat then reduce to the lowest heat. Simmer with the lid on for 40 minutes.

Step 5

Add corn kernels and simmer with the lid on for a final 20 - 60 minutes (20 minutes is the minimum).

Step 6

Taste the soup and add more salt to taste if desired.