Green radish with carrots & corn in a Chinese herbal pork broth

Green radish with carrots & corn in a Chinese herbal pork broth

Green radish with carrots & corn in a Chinese herbal pork broth

Soup Name:

Green radish with carrots & corn in a Chinese Herbal Pork Broth

Traditional Chinese Name:

紅青蘿蔔湯 (hóng qing luóbo tang)

Nature:  Cooling

Taste: Sweet and savory

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My parents came home last night from a cruise from Italy and are jet lagging and there’s nothing more warming, homecoming, and beautiful than a familiar Chinese soup waiting for them!

I made an easy green radish, carrots, and corn pork herbal broth.  The trick to this soup is to really let it boil out.  I made it early morning and then pretty much let it sit in the thermal pot all day until dinner.  

TIP:  This soup actually tastes even better left overnight!  Don’t forget to boil it before you sleep and don’t open the lid or cover (this will ensure that everything is killed off and isn’t reintroduced, this is how they manufacture canned food and soups in large scale!).  Re-boil the next day and you can still drink it.

 

Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

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).

What’s involved?

Prep time: 20 mins

Cook time: 2-3 hours

Total time: 2 hours and 20 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  1. Boil both your soup water (3L) and another pot to blanch the pork bones in (enough to cover all the bones)
  2. Once your blanching water boils, gently drop in the pork bones and boil on high for 5-7 minutes, until the brown foam begins to form on top of the water.  You can turn off the stove at this time.
  3. Prepare your vegetables by peeling and chopping into large bite-sizes
  4. Once your soup water boils, transfer the pork bones to your soup pot.  You can either rinse them gently in the water, or do a water rinse under warm water to remove all the debris and foam stuck to the pork bones
  5. Drop in all the ingredients (herbs + vegetables) together
  6. Cover and boil on high for 30 minutes
  7. Transfer to a thermal pot for at least 2-3 hours
  8. Re-boil for 10 minutes prior to serving
If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

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!

 

Q&A

A huge thank you to my Instagram community for the questions as they also hugely benefit other readers who may be thinking the same thing!  

 

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Green Radish and Carrots Chinese Chicken Soup

Green Radish and Carrots Chinese Chicken Soup

Green Radish and Carrots Chinese Chicken Soup

Soup Name:

Green Radish and Carrots Chinese Chicken Soup

Traditional Chinese Name:

青紅蘿蔔雞湯 (qing hóng luóbo yù mǐ jī tāng)

Nature:  Cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

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 🙂

 

What’s involved?
Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours and 20 mins

Serves: 6 bowls

Ingredients
  • 3 pieces of boned chicken thighs, sliced, pan fried
  • 2 fresh green radishes, quartered and in 1-inch thickness
  • 3-4 small fresh carrots, sliced into 1-inch pieces
  • 1 handful of dried scallops
  • 7-8 dried longans
  • 5-6 dried red dates
  • 3 L of water
Cooking Instructions
  1. Begin to boil your soup water
  2. Optionally slice up your chicken thighs, I do this so that it cooks faster and there are smaller pieces in the soup to be served
  3. In a shallow pan, fry the chicken thighs under cooked and a lot of the skin and fat should render out
  4. Peel and chop up your radish and carrots.  I’m using a smaller cut this time around as I’m not boiling as long, but still want them relatively soft to be eaten
  5. Once your soup boils, drop in the meats, chopped vegetables, and herbs
  6. Cover and boil on medium heat for 2 hours
  7. No salt needed, serve and enjoy!
If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

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.

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Old Cucumber and Carrots in Pork Broth

Old Cucumber and Carrots in Pork Broth

Old Cucumber and Carrots in Pork Broth

Soup Name:

Old Cucumber and Carrots in Pork Broth

Traditional Chinese Name:

老黃瓜胡蘿蔔湯 (lǎo huáng guā hú luóbo tāng)

This soup is slightly cooling in nature, sweet to taste, and helps clear excess water from the body.

 

For videos, visit us on YouTube.

Another soup for the damp, wet spring season! You’ll find a recurring theme within Spring soups, mainly consisting of an assortment of beans and certain vegetables that are diuretic. This is a simple soup with a pretty strong “bean” taste – so use less beans if it’s for kids. Mine found it a bit too “beany” and didn’t really like it that much. Consider adding corn to sweeten it up, but the adults lapped it up. It’s an easy to drink soup that is excellent for our health during this time of the year, especially when it’s wet and humid. You can also use chayotes, onions and fish for variation.

What’s involved?

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 8 bowls

Ingredients
Cooking Instructions
  1. In a small pot of boiling water, blanch your pork for 5 minutes. Scoop out and rinse of any excess foam.
  2. Start boiling your soup water.
  3. Prepare old cucumber and carrots. Keep the peel for the old cucumber to prevent disintegration.
  4. Soak the dried tangerine peel in warm water for 5 minutes and with a sharp knife, scrape the outer peel (where it’s darker in color) to remove the outer layer of the skin (which is most bitter).
  5. When you soup water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to a medium boil for another 1.5 hours.
  7. Salt to taste – enjoy!
Any benefits?
  • This soup is perfect for Spring or humid conditions when there is a lot of moisture in the body
  • It is great for clearing damp heat since it’s cooling in nature
  • Fit for the whole family, this soup eats like a meal!

For videos, visit us on YouTube.

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Chicken Soup with Red Dates

Chicken Soup with Red Dates

Chicken_reddates_wolfberries_carrots_s

Soup Name: Chicken Soup with Red Dates

Traditional Chinese Name:  红枣雞湯 (hóng zǎo jī tāng)

Introduction:
This soup is an easy and sweet soup that is perfect to warm you up on a chilly autumn or winter’s day. Chicken is considered to be very nourishing (補) and can give your body a good kick of healthy heartiness (this is similarly recognized by Westerners who drink chicken noodle soup when sick).  To sweeten the soup, red dates are added. We also suggest adding a palmful of wolfberries to boost the qi or “chi” which is ideal for cool weather. Carrots round out this simple yet delicious soup. You can see from the photo that this recipe results in a rich, deeply-colored broth and I can assure you, it’s tasty, too!  (Yes, I’m drinking as I type this post.) Depending on whether you use a fresh, whole chicken or alternatives, the difficulty of creating this soup can vary from 1-star (from pre-washed and cut chicken with minimal preparation) to 4-star (whole chicken from scratch).

 

Amount serves: 6 to 8 soup bowls

What Ingredients are required?

1 fresh whole chicken, quartered
5 large, dried red dates (to taste depending on how sweet you like your soup to be)
10 g of dried wolfberries (small palm-ful)
2 large fresh carrots, sliced
2L of water

How do I prepare it?

  1. Prepare the chicken
  2. Wash and soak the dried wolfberries
  3. Add red dates to your soup water and bring to a boil
  4. When the water boils, combine all the ingredients together
  5. Boil on medium-high for at least 1 hour

Any benefits?

  • A warm soup that is perfect for autumn or winter
  • Chicken is very nourishing (補) and creates a healthful soup
  • Red dates are an excellent source of Vitamin C
  • Red dates are also used in throat-soothing drinks
  • Wolfberries are high in antioxidants and contain 6 essential vitamins, Beta-Carotene, Calcium, Potassium, Iron and Zinc
  • Wolfberries are also known to enhance the qi or “chi” in your body

Any tips or precautions?

  • Whenever using real, whole chicken, it’s useful to have an oil scooper on hand to help scoop out the fat and any large or small particles that float to the top of your soup. I usually need to use the scoop two or three times — once after the soup is fully boiled and still hot and there is an abundance of oil floating on the top, then once again after the soup has cooled slightly and you have additional oil and particles that have had time to float to the surface, and usually once again upon re-heating (possibly the next day).
  • Feel free to drink the same soup the next day after re-boiling. I like to make an extra big pot and any that isn’t finished can be drank and finished off the next day.

 

Vegetarian Snow Pear and Corn Soup

Vegetarian Snow Pear and Corn Soup

Vegetarian Snow Pear and Corn Soup

Soup Name:

Vegetarian Snow Pear and Corn Soup

Traditional Chinese Name:

雪梨玉米湯 (xuě lí yù mǐ tāng)

 

This simple, clean and very sweet soup is great for people with sore throats or heaty bodies. You can actually drink it cold or hot and it’s ideal for all seasons. I’ve decided to go meatless because I wanted to drink it cool and it turned out fabulous. Fat free, oil free and made with all natural ingredients, it’s great for kids and adults alike.

Any benefits?

  • Meatless soup is great for vegetarians and is fat and oil free
  • Helps cool the body
  • Great for sore throats
  • Excellent source of Vitamin C
  • Can be drank both cold or hot
What’s involved?
Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8 bowls

Ingredients
  • 4 fresh snow pears, halved and cored
  • 3 fresh carrots, cut into large pieces
  • 2 fresh corn, cut into large pieces
  • 1 fresh onion, quartered
  • 2 L of water
Cooking Instructions
  1. Wash and prepare all the vegetables and snow pears
  2. Boil your soup water
  3. When your soup water boils, throw all the ingredients together
  4. Boil on high heat for 30 minutes and reduce to a medium boil for another 1 hour
  5. Serve and enjoy!