Chinese Pork Sparerib and Daikon Soup

I got this recipe from Kimi.  I enjoy it whenever the weather is a bit cool and I’m in a brothy soup kind of mood (usually when I’m feeling a cold coming on).  Chris doesn’t care for it.  He doesn’t like the smell of daikon but he’ll eat turnip cake —weird! Whenever I make this soup, I always make it for one.

Print this recipe

Ingredients:

• 6 pieces pork sparerib, cut into 1″-2″ pieces (I go this precut, prepackaged at my local Asian market)
• 4-5 cups of water
• 2-3 slices of ginger, about 1/4″ thick
• 1 small daikon, peeled, quartered and sliced about 1/2″-1″ thick (I used Korean daikon because I think it smells less potent)
• salt to season
• scallions, chopped
• cilantro, chopped
• white pepper

Preparation:

In a medium size pot, parboil your sparerib for about 5-7 minutes to remove any blood.  Dump that water out and rinse your sparerib.  This can be done ahead of time.  You can store this in a Ziploc bag and put it in your freezer.  Whenever you want to make soup, you can skip this step.

In a 2-3 quart pot, add sparerib, ginger and water.  Let it come to a bubble and turn it down to low.  Simmer for about 15-20 minutes and then put in daikon.  Simmer some more for about 1 hour or until daikon is cooked through.  Season with salt.  Ladle this into a bowl and add some white pepper.  Garnish with scallions and cilantro.