Prep 20 mins
Cook 2 hrs
A perfect winter comfort food. My 10-yr-old son brought home half a daikon from the market recently and said "Mom, make this into soup with meat." This is what he's getting. I like the slow cooker method, found at the end of the directions. You can use 1/2 lb carrots and 1/2 lb daikon if you like.
- 2 quarts water
- 1 piece ginger, 2-inch, smashed
- 2 teaspoons fine sea salt
- 1⁄2 lb pork spareribs, cut across the bone into 2-inch sections, then separated into individual ribs or 1⁄2 lb baby back ribs, cut across the bone into 1-inch sections, then separated into individual ribs
- 1 lb daikon radish
- fresh cilantro (optional) or green onion, chopped (optional)
- Stove top method:.
- Place pork ribs, ginger, and water in a large pot. Cover and bring to a boil.
- Turn down to a simmer and skim scum off the top. Continue simmering covered for 60 minutes, until almost completely tender.
- In the meantime, peel the daikon and cut it into 1″ thick rounds, then quarter the rounds.
- Add the daikon to the soup, and simmer 30-45 minutes more, until pork and daikon are both completely tender.
- Adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
- Serve as part of a Chinese Meal.
- Slow Cooker Method:.
- Bring water to a boil on stovetop.
- Carefully add all ingredients except cilantro/green onion to the boiling water. Bring back to a rolling boil and skim foam from the top.
- Transfer to slow cooker.
- Simmer 4-5 hours on high or all day on low. Set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.
Good recipe for this awesome winter comfort food. I usually do it the way the Yi Zhu in southern Yunnan do, with cow leg bones. In the US, this is the most price-performing soup I can think of, costing usually less than $5 for all the ingredients.