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Daikon Radish Soup

Tuesday, 19 May 2009

The daikon radish/ white radish that I bought for the Cantonese braised beef brisket in daikon radish dish that I made was more than 1kg - way too much for just the 2 of us, so I used the leftovers for this soup.

My grandmother used to cook white radish soup with pork ribs a lot when I lived with her, and I used to hate it, because the taste of radish in the soup is very pungent and it has a very weird aftertaste. However, tastes change with time and I love it now. It is very healthy and tasty but I forgot how smelly it is while it's simmering. The wild boar was happily washing dishes in the kitchen at one point and when I walked into the kitchen, I accused him of farting...yes, that's how it smelt like - wisps of fart. Anyway, endure the smell and enjoy the healthy and delicious soup afterwards!

daikon radish soup


Ingredients: serves 3

  • 1kg Pork Ribs/ Meat
  • 650g Daikon Radish - chopped into large chunks
  • 1 cup Yu-zhu/Yuk-chuk (玉竹) (learn more about this herb here)
  • 1/2 cup Dried Scallops
  • 2 slices Dried Abalone
  • 10 Chinese Mushrooms
  • 1 handful Goji Berries

Directions:

  • Wash thoroughly the abalone slices, scallops and mushrooms then soak in cold water (enough to cover everything) until mushrooms are soft. I normally leave to soak overnight.
  • Place pork ribs in a pot, add enough water to cover all the ribs.
  • Bring to boil. You will start seeing pork scum surfacing like this.
  • Once water started boiling, remove from heat and drain.
  • Wash ribs in cold water. Remember that blanching the meat gives you clear soup!
  • Place all ingredients (including the water used for soaking mushrooms) into a large pot, add enough water to cover all ingredients, bring to boil.
  • Lower heat and simmer for at least 1 hour.

Comments:

  • The abalone slices tend to become very hard if you leave to boil at high heat. I like to eat the abalone slices, so I normally leave to soak overnight until soft and leave to simmer at very low heat for long hours.
  • I didn't have to add any salt to taste due to the saltiness from dried scallops and abalone.

33 oink oinks...:

Denise said...

Thanks for visiting my blog. your soup looks amazing

KennyT said...

This is one of my favourite soups. Looks yum, thanks for the recipe!!

Janet @Gourmet Traveller 88 said...

Lovely soup, so comforting!

doggybloggy said...

with the boar on the reviews and you on the recipes (I think thats how it breaks down) you guys have it all covered....

burpandslurp said...

this is comfort food indeed. It seems like I see this bubbling away in every pot of a Chinese home.

Elra said...

Oh to pronounce that herb is so deficult, sounds yum though!
We also have a version of daikon soup but with beef. Yours seem more appetizing using pork. Delicious!

Jenn said...

This my my kind of soup. I love daikon radish in soups. Mmmmm... I always save them for last.

Donna-FFW said...

What a wonderful tasty, comforting bowl of goodness you made there!

noobcook said...

I love this soup as well! I like it that you added some 玉竹 for a more herby taste.

Sara said...

Looks great! I have never had a soup like this before, but I definitely want to try it.

Little Corner of Mine said...

Delicious! I can taste your sweet soup from the picture.

Sophie said...

What a wonderfully & lovely comforting soup! Mjam Mjam!

Happy cook said...

I have neve rhad soupliks this,looks so yummy and wholesome.

5 Star Foodie said...

This soup looks wonderful and delicious, I love the scallops and the ribs there.

Forager said...

Looks wonderful! Reminds me of my mum's home style cooking. But yes, the smell. From experience, don't take leftover daikon anything to work. It's too much effort to explain or even defend yourself!

Gattina said...

oh you made me giggle when I read your post... the smell is not that bad :) :)
I haven't tried it in soup, but your gorgeous foto has already told me how good its taste!

Reeni♥ said...

Giggles...I love it when my tastes change, so many things I didn't like I am suddenly loving! I bet this is just delicious!

Chef E said...

I have a pork bone left from something I am about to post soon, and I wonder if this would work...I have to try it, as I love soup of any kind!

You have presented it so perfect!

noble pig said...

Oh wow, this sounds absolutely fantastic...abalone slices...drool.

Angie's Recipes said...

Abalone and Yuzhu!! Pigpigscorner, hmmm....special for the newlyweds?;-)

pigpigscorner said...

Denise: hehe..since your sis was on her knees =P You are doing great with your blog! And thanks for stopping by too =)

KennyT: This soup seems to be a must in all Chinese households!

Janet: Thank you =) Nothing beats homemade soup!

doggybloggy: hehe..we love food!

Sophia: Yeap! Every Chinese family seems to love this soup and I am not complaining =P

Elra: That herb adds sweetness to soups. Daikon with beef sounds yummy! Love that combination.

Jenn: Me too! Daikon has such an interesting and addictive taste.

Donna: Thanks =) Nothing beats a comforting, homemade soup!

noobcook: I love that herb. It adds so much flavour to soups.

Sara: Thanks! It's a common soup in Chinese families, do give it a try!

Little Corner of Mine: Thank you =)

Sophie: Thank you =)

Happy Cook: Yeap, it's very tasty and comforting!

Natasha: Thanks =) I love dried scallops in soups...they add so much flavour and sweetness.

Forager: I can imagine..lol

Gattina: lol the smell was quite bad.

Reeni: Yeap! It's really delicious. It's really weird how our tastes change, I used to hate so many things.

Elizabeth: Hope you like it =)

Cathy: Thank you =) I love abalone slices!

Angie: hehe...

Christina Kim said...

Thank you so much for visiting my blog!!! I am always so thrilled to "meet" new food bloggers. And you're all the way from the UK! I will be following you on my google reader.

tigerfish said...

Another "Bo Tong" that I like :D

Pam said...

I've never had this soup before but I am sure it's as tasty as it looks.

Bunny said...

If I made this soup my hubby would fart and blame it on the soup!!! LOL!! it looks so good, yes isn't it weird but nice how our tastes change.

Alexandra@Chefspiration said...

It's funny how taste changes over time...there are many things I didn't like as a kid and I'm crazy about now...I actually enjoy white radishes in my soup...it gives a nice balance...

Cathy said...

I've never made a soup like this. I'm sure its delicious, real comfort food.

Indonesia-Eats said...

I am always tempting to try this everytime there is Asian gathering. Unfortunately, I can't since there is pork in it. Thanks for the recipe! I will substitute for chicken feet or beef ribs. :)

Angela Mears said...

This is exactly like a soup my mom makes. Pork knuckle and daikon soup. You're making me miss home =)

Tangled Noodle said...

This looks great! I was intrigued by the title "Daikon and Radish Soup" but I'm happy to see some meat in there, too! Two ingredients I've yet to try: dried abalone and goji berries!

pigpigscorner said...

Christina: Me too! I love browsing food blogs and meeting foodies from all around the world.

tigerfish: One of my favourites 'tong' too =)

Pam: It's a very common soup in Chinese families and it's really tasty!

Carol: Maybe the wild boar did the same and blamed it on the soup! haha.

Alexandra: Me too! I always discover new/ 'old' things that I actually enjoy.

Cathy: I love these kinda soups. My grandmother used to make soup everyday! Reminds me of home =)

Indonesian-Eats: I wonder why people tend to cook soups with pork ribs...I'm sure it goes really well with beef ribs!

Angela: I've never tried it with pork knuckle! Sounds yummy!

Tangled Noodle: I'm a meat person too =P

Lorraine @NotQuiteNigella said...

That looks so amazing right now. It's getting colder here and this would just warm you up totally. I love crunching on the white bones-my husband won't have a bar of it so I get his :)

pigpigscorner said...

Lorraine: I love the white bones and I always get that part too!

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