Radish and pork rib soup is a beloved, nourishing dish in Chinese cuisine, cherished for its simplicity and comforting flavors. Here’s a classic recipe to recreate this wholesome soup at home.
Start by preparing the ingredients: 500g pork ribs, 1 large white radion (peeled and cut into chunks), 3-5 slices of ginger, 2 scallions (tied), and a few dried red dates (optional for sweetness). Blanch the ribs in boiling water for 3 minutes to remove impurities, then rinse and drain.
In a pot, add the ribs, ginger, scallions, and 8 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 40 minutes, skimming off any foam. Add the radion chunks and red dates, and continue simmering for 20–30 minutes until the radion turns tender and translucent. Season with salt to taste.
The soup should be clear yet flavorful, with the radion absorbing the rich, savory essence of the ribs. Serve hot as a starter or main dish. This soup warms the body, aids digestion, and is perfect for chilly days—a true testament to the beauty of simple, honest cooking.