Daikon Pork Ribs Soup
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.
My mom cooks this regularly during hot summer season for our lunch. She will add seaweed knots in it sometimes.
Absolutely full of rich flavors from dried mushrooms, dried scallops, pork ribs, red dates, ginger, garlic. This must be tasting so sweet, so good.
I have not cooked soup for some time :(
We love love pork ribs however have not tried it with daikon..how is the texture like? Knowing my husband he would love this.
After cooking, the daikon is tender and had absorbed the flavour of the soup.