Recipe by Kate S.
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.
Top Review by Spicy Little Sister
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.
- 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)
Directions See How It's Made
- 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.