One of my favorite soups that my parents made during my childhood was this Chinese green radishes and carrot soup. When I moved out, it was difficult for me to find legitimate recipes for this soup. There were simply not many blogs that had good Chinese recipes. I asked my father frustrated to give me his recipe. If you have Chinese parents, you will know that written recipes do not exist. Basically, I had to sit down and ask him to take the ingredients and steps as much as possible. If you have enjoyed our Chinese recipe for winter melon soups, you will definitely like this
Key ingredients
This Chinese green radish and carrot soup only requires a few essential ingredients. It requires a few important Chinese soup spices that we would recommend to produce more Chinese soups in the future.
- Pork bone – This serves as the basis of the pork in which most of the soup taste is extracted (similar to chicken broth)
- Pork (also known as pork feet) – This also gives the pork taste, while the soup publish a lot of gelatin so that it thickened.
- Carrot – one of the stars of the show! We recommend using about 5 carrots for this recipe, but this recipe is quite forgiving. If you want to use less, that’s fine too! We used 1 huge carrots and 2 smaller ones in the photo below, as we feel that this corresponds to about 5 carrots with a normal size.
- Green radishes – Green radishes are sold in many sizes. Here, too, it doesn’t matter whether you get the largest or smallest green radishes. We chose a medium -sized
- Chinese dried data – This will help the soup to give sweet sweetness. Before it uses it, it is best to rehydrate it in some water.
- Northern almonds – Chinese almonds are often used in soups to give aroma. There are two types of Chinese almonds – north and south. North almonds are bitter.
- Southern almonds – Similar to northern almonds that are usually used in soups, southern almonds are sweeter.
How to make Chinese green radishes and carrot soup
1. Pork bids and pork skirt
A usual technique used in the production of Chinese soups includes parboxing the bones in order to make the broth more clear, which leads to a “cleaner broth”. The parboiling is short for “partly boiling”. In this context, you have to cook the pork bones and pork rock in this context for about 7 minutes to contaminate (e.g.
After the bones were parbumed, they would drain the entire liquid and give the bones a quick flushing under cold water and peeling to remove excess contaminants that may have held on the bones.
2. The pork bones and re -bend the pork solder
As soon as the pork bones and the pork sheet have been cleaned, put them aside in a large cooking and give your stick pot quick cleaning to remove the excess dirt that may remain on the sides of the pot to curb the bones. After cleaning the pork bones and the pork sheet back and add 16 cups of water. Bring to a boil for about 10 minutes.
3. Add the remaining ingredients and cook 1 1/2 hours.
Add your re-hydrated data together with the soft fluid for additional taste. Then add the remaining ingredients (north and south almonds, carrots, green radishes). Bring to a boil and then let it simmer and let it cook for an hour and a half. Season with salt to taste.
You can serve the soup immediately, but from our personal experience, the soup tastes best after a day because it has more time to develop more taste. If you cannot end the entire soup within a week, we recommend portioning it and freezing for a later consumption.
Did you like this recipe? If so, take a look at them too!
Chinese green radishes and carrot soup
Ingredients
- 16 cups of water
- 2 LBS Schweinoleöder
- 1 pound of pork bones
- 6 Chinese dried data, soaked in water (hold the accessible liquid!)
- 2 tablespoons of south almond
- 1 tablespoon of north almond
- 2 green radishes, peeled, sliced and quartered (if necessary)
- 5 carrots, peeled, cut and quartered (if necessary)
- Salt to taste (we used about 2 tablespoons of kosher salt to start)
Cooking time
1 hour, 40 minutes
Total time
1 hour, 50 minutes
Instructions
- 1. In a large saucepan or a Dutch oven you can remove the pork bone and the pork cheek for 7 minutes to remove foam and dirt. Then drain the entire liquid and with cold water in the sink the bones and the pork cheek.
- 2. Add the pork bones and the pork oil back to your large stick pot or Dutch oven and add 16 cups of water. Bring it to a boil and cook for 10 minutes.
- 3. Add the soaked data (along with the soft fluid) and the south and north almonds.
- 4. Add the carrots and the green radishes. Bring to a boil and then simmer for about 1/2 hours. Season with salt to taste. You can serve the soup immediately, but from experience the soup tastes better after a day
