How to make a radish and carrots Chinese soup
Soup Name: How to make a radish and carrots Chinese soup
Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is “red pale radish soup”. The red means the carrots (usually) and the pale means the green radish (usually).
Nature: Very cooling in nature given the radishes (which are more yin in nature)
Taste: Sweet and savory
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How to make a green radish and carrots Chinese soup
This nourishing, subtly sweet broth is a staple in southern Chinese households, cherished for its simplicity, flavor, and harmonizing health benefits.
The most basic recipe for a green radish and carrots Chinese soup is:
- A pale green or white radish (similar to daikon), known for its crisp texture and mild, slightly sweet-peppery flavor. This really brings a unique flavor to the soup that is home to me.
- Fresh carrots add natural sweetness and a vibrant color to the soup, with a complimentary cooling boost.
- Often simmered with pork bones (排骨 paigu), pork shank, or chicken for depth of flavor. Although today I am using leftover roasted turkey for added flavor boost!
- The herbal additions include dried red dates (jujubes), dried honey dates, apricot kernels (南杏 nan xing), and sometimes dried tangerine peel (陈皮 chenpi) or snow fungus for complexity. My choice of herbal ingredients are mushrooms.
What’s involved?
Prep time: 15 mins
Cook time: 30 minutes on the stove top + at least 60 minutes on medium on the stove or in a thermal cooking pot
Total time: 95 mins
Serves: 4 bowls
Ingredients
- half a roasted turkey carcass (frozen)
- 2 fresh green radishes
- 2 fresh carrots
- 8 dried shiitake mushrooms
- 8 fresh frozen figs
- 5 dried agrocybe mushrooms (or oyster mushrooms or any other mushrooms also work)
- 1 teaspoon of dried apricot kernals
- 3L of water
Cooking Instructions
- Start boiling your soup water on high heat
- Optionally soak your mushrooms in cold water to soften them (enough water to cover them)
- Using a peeler, peel your green radishes and carrots and then slice into half an inch round pieces (or desired size)
- Once your soup water boils, add in all the ingredients together
- Cover and boil on high heat for 30 minutes
- At 30 minutes, reduce boil to medium heat for another hour (or put it into your thermal pot)
- Serve and enjoy!
Equipment you’ll need
My favorite pot is the thermal soup pot. It’s energy efficient and saves me both time and effort! You can follow this post on “How to cook with a thermal pot“
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for stews and soups!
This oil scooper is amazing for pre service oil and debris removal! I also use this to separate the soup from the ingredients when storing in the fridge or freezing soup packs! It’s perfect!
This is such a fun salt wand shaker to use! I seriously use it for everything! I am literally MAKING MAGIC!!
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