Daikon White Radish and Pork Bone Soup Chinese Cooking Stove Top Version | BIG Bites MY
White Daikon Radish and Pork Bone Soup (Stove Top Version)
I love white radish soup because the radish will always naturally sweeten the soup. Although cooking it in the instant pot / pressure cooker is fast and easy, I always prefer to boil my soups for 2 hours on the stove top. So much tastier! Preparation takes about 15 minutes but fuss free cooking time takes about 2 hours, so this is a really SO EASY LAH recipe! The recipe shown here feeds two, just double up accordingly if you are cooking for more. A bowl of hot, steaming radish soup goes so well with rice on cold, rainy nights.
Watch video for step-by-step method of preparation
CLICK HERE FOR PRINTABLE RECIPE CARD
Prep time: 15 minutes
Cooking time: 2 hours
Serving: 2 (increase portions accordingly if you are cooking for more)
Ingredients:
- 100g pork shoulder cubes
- 100g pork bones / soup bones
- 3000ml water
- 1 small white radish / Daikon
- 8 red dates
- 1 teaspoon salt
- 1/2 piece pork stock cube
- 1/2 teaspoon dried oysters
- 1/2 teaspoon white peppercorns
Method:
- Pork:
- Add 1000ml water to a saucepan. Add pork bones and pork cubes. Bring to a boil over MEDIUM LOW heat. Boil for 3 minutes.
- The scum and impurities will float to the top.
- Pour away the liquid and rinse the pork cubes and pork bones under running water to wash away the scum. Set aside.
- Rinse white peppercorns. Dry it. Crush the peppercorns and set aside.
- Peel white radish. Cut into 1cm thick discs. Then cut each disc into quarters.
- Rinse red dates and dried oysters
- Bring 2000ml water to a boil over MEDIUM LOW heat
- Add pork bones, pork cubes and peppercorns
- Add red dates, dried oysters and the pork stock cube into the pot
- Add white radish
- Cover pot and boil over MEDIUM LOW heat for an hour
- Add salt. Cover pot and boil over MEDIUM LOW heat for another hour.
- Taste and flavor to your liking
- Garnish with chopped spring onions and it's ready to be served
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