Green Radish and Carrots with Pork Bone Soup (青紅蘿蔔豬骨湯)
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For those of you who live in the States, I hope you all had a wonderful Thanksgiving!
I certainly enjoyed the day filled with family and lots of food from turkey to delicious sides to all the irresistible desserts.
Now with the T-day behind us, it’s time to deal with the inescapable post-thanksgiving food coma caused by all that indulgence on the too much protein, too much starch, and too much sugar 🙂
I normally don’t go on a special diet because of overdosing on food. Instead, I cook a tasty soup to tune up the imbalance in my body. In this case, I have to whip up a easy to make green radish and carrots with pork bone soup to lower the “heat” my body inherited from that big dinner.
Additionally, this winter weather friendly is good for a cold and very nutritious to internal organs. It is often used to de-stress and detox according to Chinese medicine.
This sweet and savory soup soup calls for green radish which is available in your local Chinese supermarket or farmers market. If it’s not available around you use regular radish instead. The Chinese almond is used as herb. If you don’t have Chinese almond in your spicy jar handy, the raw regular almonds will just be as good.
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Ingredients (for 8 servings)
- 2 lb Pork Bones
- 2 lb Green radishes, cut into chunks
- 1 lb Carrots, cut into chunks
- 4 Slice Ginger
- 2 Dried honey date
- 1 tbsp Chinese north and south almond
- 1 tbsp Chinese south and south almond
- 5 liters water
- Salt to taste
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Green Radish and Carrots with Pork Bone Soup – Step By Step
1. Peel and cut the radish and carrots into chunks.
2. Clean the pork bones and blanch them in boiling water for 5 minutes. Rinse with cold water.
3. Add blanched bones, ginger, almond, and dried date to the boiling soup pot. Cook for 1/2 hour.
4. Add the carrots to the soup and bring to boil. Reduce heat and simmer for 3 hours. Season with salt to taste. Skim off the extra fat if preferred.
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I like to serve the bones with the soup as well. I have a thing for the fatty bone marrow!
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Hi, this is a Gd soup. However, if u want to remove “heat” from the body, ginger shouldn’t be added As that ingredient adds “heat” to the body..
I actually have not sen green radish before. usually radish soups I hear of use white radish, i.e. daikon or mooli, but the properties sound pretty similar, i.e. detoxifying and cooling. Do you know the difference, taste/properties-wise? Recently posted about an old-fire soup too, made with watercress (: I love cantonese style soups like this!
Thanks Yi for the recipe. This helps a lot since I can’t read Chinese, and sometimes feel like making soup. I’m Canadian born Chinese btw.
Hey Jason thanks for your visit! I am glad you have found this recipe useful to you.
Hi, Yi:
Jun told me your blog. We live in the same neighbourhood with John and Jun. I am so happy that she gave me your website. I am not a good cook but I always look for healthy recipts for my boys. Will share your website with my friends too. 🙂
Hi Qian, thank you for stopping by and I appreciate for your comment. I’d like to become a health eater as well but sometimes when I am reluctant to sacrifice the taste for being healthy. I hope you find some of the recipes helpful! Thanks again for your visit!
Yi: a quick question: what is the English word for 牛腩？thanks!!
Hi Qian, it’s called beef brisket. However, the briskets sold in the western markets don’t have the muscles and connective tissues (lighter color part) you often find at a Chinese store. Hope this is helpful. Thanks for stopping by!
thank you so much YI. I always buy beef hind shanks to make the soup etc. next time I need to get the brisket for the soup at Leelee.
(do you live in AZ ?)
sounds good! I don’t live in AZ but I’ve been to LeeLee (it’s got great selections) 🙂
I’ve been sick for the past 3 days and this soup looks like just what I need. Can you provide the Chinese characters of the north and south almond and the south and south almonds? Thank you.
Hi Maria, thanks for your visit. In Chinese, South and North Almond is read “南北杏”. They are almost always used together in soup making. Hope this helps and hope you feel better soon!
You know this is my favorite kind of soup…boiled with bones and flavored up with vegetables such as the carrots and green radish you have used here. Green radish adds such a good different sweet flavor to the soup.
Thanks tigerfish…winter time means soup time for me 🙂
I’ve never tried green radish before – I love this kind of Chinese soup. We barely cook soup form bone and I admire of other cuisines who often requires soup made from bones (we usually use dashi stock, maybe that’s why…).
I also love the subtle flavor that dashi stock adds to a dish…..speaking of dashi I need to stock up some katsuobushi next time I go to a Japanese store 🙂
My all time favorite, I also enjoy its vegetarian version by adding white fungus and/or corn.
mm the vegetarian version sounds very tempting! I think sweet corn tastes good in a lot of soups. Thanks for pointing that out! http://yireservation.com/wp-admin/edit-comments.php#comments-form
This recipe looks great! Perfect for cold winter days. Do you know where I can find a good supplier for chinese herbs online?
thanks Health Bee. Unfortunately I’ve never bought Chinese herb online. If it’s possible a trip to the nearest Chinese town is probably worth it (provided you’ll many different kinds of herb)