Wong Bok soup with Pork ribs

Soup is always essential for our weekday dinners. I cannot imagine having dinner without soup. Other than my usual ABC soup, pumpkin soup etc, I cook this soup often because I love the sweetness of wong bok. This time I added in special ingredient - white fungus! Seems like the haze is not fully gone so I thought it is good to add something nourishing for our lungs. :) 

Ingredients
Wong bok
Carrot
White fungus
Pork ribs
Garlic
Ginger
Salt

Recipe
1. Cut away diagonally the bottom thick part of wong bok and separate the leaves. Wash them and cut them into a few sections before placing them in the pot.
2. Peel the carrot, cut them into chucks and add them into the pot. Soak the white fungus for a while before trimming and cutting them into smaller pieces to add in as well. Pour hot water till it is fully covered.
3. Par boil the pork ribs in a separate pot till the scum is formed. Pour away the scum and rinse the pork ribs before adding them into the soup pot.
4. Peel a few garlic cloves and smash a knob size of ginger to add in.
5. Let it cook for 1 - 2 hours and season with salt before serving.