Recipes - Chinese

Chinese Radish Soup
Chinese Radish Soup


A hearty, savoury soup with a tinge of sweetness that is sure to warm your heart. Cook up this Chinese Radish Soup we know you’ll love. Recipe by Asian Inspirations.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: > 120mins
Course: Soup
Cook Method: Boil
Cuisine: Chinese









Ingredients:

3 cups of water
700g pork ribs (cut into bite-sized pieces)
2L water
2 medium sized white radishes (cut into 3-4cm pieces)
2 large carrots (cut into 3cm pieces)
8 dried red dates
1 tbsp dried scallops
1 large piece dried cuttlefish
Salt to taste




Steps:
  1. First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
  2. In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
  3. Add the dried cuttlefish to the soup and allow to simmer for another hour.
  4. Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.

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Chinese Radish Soup

Chinese Radish Soup

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A hearty, savoury soup with a tinge of sweetness that is sure to warm your heart. Cook up this Chinese Radish Soup we know you’ll love. Recipe by Asian Inspirations.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Soup
Cook Method: Boil
Cuisine: Chinese
Ingredients

3 cups of water
700g pork ribs (cut into bite-sized pieces)
2L water
2 medium sized white radishes (cut into 3-4cm pieces)
2 large carrots (cut into 3cm pieces)
8 dried red dates
1 tbsp dried scallops
1 large piece dried cuttlefish
Salt to taste

Instructions
  1. First prepare the pork by adding to vigorously boiling water for 10 minutes, then discard the boiling water. Then remove any impurities from the pork.
  2. In a large pot, add the blanched pork, cut white radishes, carrots, red dates and dried scallops to 2L of water. Bring the water to a boil then reduce heat to low and allow to simmer for about an hour.
  3. Add the dried cuttlefish to the soup and allow to simmer for another hour.
  4. Season with salt to taste. Turn the heat back up and bring the soup to a boil before turning off the heat. Serve hot.

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