Daikon Pork Ribs Soup
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Daikon Pork Ribs Soup Recipe
This recipe covers two methods of cooking this soup: simmering over the stove-top and using a crock pot slow cooker
Pork ribs can be substituted with chicken: use one kampong chicken or 6 drumsticks with 1 chicken bone.
- 500 grams pork ribs
- 1200ml water (for stove-top method) OR 900ml for slow-cooker method
- 350g daikon (white radish) peeled and cut into large chunks
- 8 thin dried mushroom stalks discarded, caps rinsed and excess water squeezed out
- 4 red dates
- 4 dried scallops
- 1/2 small yellow onion roughly chopped
- 4 garlic cloves don’t peel or mash them
- 3 slices ginger
- 1 tsp mushroom seasoning powder to taste; optional
- 1 tsp wolfberries rinsed
- salt to taste
First, blanch pork ribs in a pot of boiling water for 5 minutes. Rinse pork pieces with cold water and set aside.
Use 1200ml hot boiling water for stove-top method.
Add blanched pork and all the ingredients except wolfberries and salt into a large soup pot. Bring to a boil, then simmer over low heat for another 40-50 minutes. Add the wolfberries during the last 5 minutes of cooking/keeping warm. Season to taste with salt. For best results, keep warm in a thermal pot for at least 2 hours before serving.
Use 900ml hot boiling water for slow-cooker.
In a crock-pot slow cooker, add blanched pork and all the ingredients except wolfberries and salt. Cook at “High” for 2 hours (starting from the time when the soup starts bubbling), then set to simmer at “Low” until ready to serve. Top up with a small amount of boiling water occasionally whenever the soup is reduced. During the last 5 minutes of simmering, add the wolfberries. Season to taste with salt.