Carrot & Daikon Pork Ribs Soup
This carrot and daikon pork ribs soup is a homely Chinese soup. Usually, carrot and daikon (white radish) play a supporting role in Chinese soups but in this dish they are the stars. And why not, since the duo never fails to lend their natural sweetness to any soup. In addition to a host of vitamins, the daikon and carrot also boost detoxifying properties, making this an ideal soup for cleansing the body.
This is where I start from. My soup pot consists of blanched pork ribs (mix of spare ribs and prime ribs) at the bottom. The peeled daikon (white radish) and carrots are cut to large chunks. Dried scallops and red dates (just a few to avoid overpowering the soup) are added for more sweetness. The trio of garlic-onion-ginger is optional but I always love to sneak them in my Chinese soups whenever I can, as they are immunity boosters. They also always make the kitchen smell incredible when the soup is simmering away. With this mix of ingredients, the soup is sweet on its own even after only 40 minutes on the stove. It’s ready to serve even if I don’t have time to simmer it for long hours in the thermal pot or slow cooker. So it is really ideal for weekday cooking, where I can buy the ingredients after work and cook it when I reach home. I really love that the ingredients can be roughly chopped which saves a lot of time in the preparation.