Chinese Radish, Carrots and Corn in Ham Bone Soup

by | Jul 13, 2014 | Soups for Children, Summer Soups | 0 comments

Soup Name:

Chinese Radish, Carrots and Corn in Ham Bone Soup

Traditional Chinese Name:

青紅蘿蔔玉米湯 (qing hóng luóbo yù mǐ tāng)

 

Waste not, want not! Another satisfyingly delicious soup made with a left over ham bone (German-style from Berliner). All it takes is ONE BONE and it creates a very fragrant and amazing soup base for which to add any fresh vegetables or ingredients. Literally, no salt needed. I added my children’s favourites (they love the soup, but don’t really know what’s in it!), and as usual, included the corn as part of the meal. Don’t wash the ham bone, don’t rinse it, don’t do anything except throw it into your soup! You want it keep it tasting like it did from the restaurant and transfer all of that wonderful taste directly to the soup.

There are so many leftover meat parts available to make with soups, such as: 

  • Leftover turkey bones and meat (Thanksgiving or Christmas!)
  • Leftover ham bones
  • Leftover duck bones (from roasted duck from your Chinese BBQ shops)
  • Leftover piglet bones (usually head, tail, foot from Chinese banquets).  I will definitely request for the restaurants to pack these for me!
  • Leftover roasted chicken bones (hello Costco!)

What’s involved?

Prep time: 10 mins

Cook time: 1.5 hours

Total time: 1 hour 40 mins

Serves: 8 bowls 

Ingredients

  • 1 half-eaten, barely finished Ham Bone (from any restaurant) – don’t wash it!
  • 3 fresh carrots, chopped into large pieces
  • 2 fresh corn, quartered
  • 2 fresh green radish, chopped into large pieces
  • 3 L of water

Cooking Instructions

  1. Start boiling your soup water.
  2. Prepare all the vegetables.
  3. Once the water boils, throw everything in together (including the bone)
  4. Boil on medium heat for 30 minutes
  5. Reduce to a low boil for another hour (or put for one hour in a thermal pot)
  6. Serve and enjoy!

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