This comforting and flavourful Rib and Radish Soup (白蘿蔔排骨湯 – Bái Luóbo Paí Gǔ Tāng) is a beloved Chinese staple, perfect for chilly evenings or when you need a nourishing meal. The sweetness of the daikon radish perfectly complements the savory richness of pork ribs, creating a delicious and surprisingly simple soup. This recipe utilizes readily available ingredients and requires minimal preparation, making it ideal for both busy weeknights and leisurely weekend cooking. The rich broth is packed with nutrients, making this more than just a tasty meal; it's a wholesome experience.
Beyond its deliciousness, this soup boasts numerous health benefits. Daikon radish aids digestion and is known for its cleansing properties, while pork ribs provide a good source of protein. Ready to experience the magic of this simple yet incredibly satisfying soup? Let's dive into the step-by-step instructions below to create your own bowl of heartwarming Rib and Radish Soup.
Tools Needed
- Pot
- Pressure cooker (optional)
Ingredients
- Pork ribs
- Ginger
- Radish (Daikon): 1
- Water
- Rice wine
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut several slices of ginger. More slices are recommended in winter.
- Select a firm, heavy radish. Peel and cut it into large chunks. Larger chunks prevent overcooking during the long simmering time.
Step 2. Blanch the Ribs
- Put the ribs in a pot, cover with water, add 2-3 slices of ginger, and bring to a boil. This removes any raw meat taste and impurities.
Step 3. Simmer the Soup
- Transfer the boiled ribs (after skimming off impurities) to a new pot with the prepared radish and enough water to cover.
- Add rice wine and more ginger slices (more in winter). Cook in a pressure cooker for 30 minutes (or on the stovetop for 2-3 hours).
Step 4. Serve
- Once cooked and pressure released (if using a pressure cooker), the soup is ready to enjoy.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Boiling the ribs first removes impurities and blood, resulting in a clearer soup.
- Ginger (hot) and radish (cold) balance each other in this soup, according to traditional Chinese medicine.
- Avoid adding salt to maintain the soup's energy-boosting properties. If needed, sprinkle a tiny bit on top for extra flavor.
- Stovetop cooking time is approximately 2-3 hours on low heat.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 15-20g
- Protein: 20-25g
FAQs
1. Can I use other types of radish?
While daikon radish is traditional, you can substitute with other varieties like white turnips or even a milder red radish. The flavor will vary slightly.
2. How can I make the soup richer?
For a richer broth, simmer the ribs for longer (up to 2 hours) or add a tablespoon of soy sauce or oyster sauce towards the end of cooking. You can also add a few dried shiitake mushrooms for deeper umami.
This Easy Chinese Rib and Radish Soup is a testament to the simplicity and deliciousness of traditional cooking. Enjoy the warmth and nourishment of this versatile recipe, perfect for any occasion. We hope you savor every spoonful!