Seaweed and tofu soup with pork ribs

Blanch 800g pork spare ribs in boiling water for 5 minutes; drain and rinse well.

Slice 60g ginger and chop 30g scallions; cut 400g firm tofu into 2cm cubes and soak 50g kelp sheets.

Combine blanched ribs, sliced ginger, and 3000g water in a large pot; bring to a boil.