Chinese Radish with Carrots in Pork Broth
Chinese Radish with carrots in pork broth
Traditional Chinese Name:
青紅蘿蔔湯 (qing hóng luóbo tāng)
Taste: Sweet and savory
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It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup). You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).
This soup is delicious, hearty, and tastes like home! My family often prepares this and my (grown) children will always ask for it when I ask them what kind of soup they want 🙂
Prep time: 20 mins
Cook time: 2 hours an 30 mins
Total time: 2 hours and 50 mins
Serves: 6 bowls
- Pre-marinate the pork bones overnight with the salt (although this step is not necessary)
- Start boiling your water soup
- In a separate pot, blanch the pork shank and strain it to remove any dirt and debris from the blanching
- Wash all the vegetables
- Peel and cut into large cubes the carrots and Chinese radishes
- Add everything into the boiling water of your soup
- Boil together for at least 30 minutes and then can reduce to a mild simmer for another 2 hours.
Be sure to also buy fresh, firm green radish. You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them. When they get soft, squishy (but not leaky), they’re already drying out and aging.
This combination of green radish and carrots are amazingly delicious! Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition! Enjoy!