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Best Easy Green Radish and Pork Rib Soup Recipe

Name: Best Easy Green Radish and Pork Rib Soup Recipe
Total time: 110 min
Yield: 450 g
Ingredients: pork spare ribs, cut into pieces 2 lbs; green radish (large, peeled and cut into chunks) 1.5 lbs; carrot (peeled and cut into chunks) 8 oz; ginger (smashed) 4 slices; salt 1.5 tsp; Shaoxing wine 1 tbsp; water 8 cups

Sweet green radish and pork ribs create a light, nourishing broth. This protein-rich, healthy family soup is a Cantonese staple known for its gentle, cooling properties.

Cook 110 min Difficulty NORMAL 340 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

pork spare ribs, cut into pieces 2 lbs
green radish (large, peeled and cut into chunks) 1.5 lbs
carrot (peeled and cut into chunks) 8 oz

Seasonings/Sauce

ginger (smashed) 4 slices
salt 1.5 tsp
Shaoxing wine 1 tbsp
water 8 cups

Nutrition summary

Carbohydrates 10 g 12%

Protein 33 g 39%

Fat 16 g 49%

Serving size 450g

Cooking steps

1

Blanch the pork ribs: Place ribs in a pot with enough cold water to cover. Bring to a boil over high heat, simmer 5 minutes, then drain and rinse to remove impurities.
2

In a clean soup pot, add the blanched ribs, 8 cups fresh water, ginger slices, and Shaoxing wine. Bring to a boil over high heat, then immediately reduce to the lowest simmer. Skim off foam.
3

After 30 minutes, add the green radish and carrot chunks to the simmering broth. Maintain a gentle simmer, not a boil, to keep the soup clear and flavors delicate.
4

Continue simmering uncovered for another 1.5–2 hours, skimming occasionally. Taste and adjust with 1.5 tsp salt during the last 20 minutes of cooking.
5

Turn off the heat and let the soup sit for 5 minutes to settle. Ladle into bowls, making sure to include plenty of tender radish and rib meat in each serving.

Personalized Q&A

Q. What's the key ingredient in this Green Radish and Pork Rib Soup recipe?

The key ingredient is the combination of pork spare ribs and sweet green radish. Pork ribs provide a rich, savory umami and depth to the broth, while green radish adds natural sweetness and a gentle, cooling quality that defines this Cantonese soup.

Q. How should I control the heat during cooking to achieve the best broth?

Once the pot comes to a boil, reduce it to a very gentle simmer and keep it at this low temperature throughout cooking. This method prevents the soup from becoming cloudy and ensures a clean, layered flavor. Avoid boiling once the ingredients are in, as high heat can toughen the ribs and break down the radish texture.

Q. How do I get a clear, smooth texture and avoid overcooking the vegetables?

To keep the soup clear and the vegetables perfectly textured, add the green radish and carrots after the ribs have simmered for 30 minutes. Cut the vegetables in large chunks and simmer gently; this preserves their shape and prevents them from dissolving into the broth.

Q. What are the nutrition highlights per serving of this soup?

Each serving (450g) provides approximately 340 kcal, 33g of protein (39% calories), 16g of fat (49% calories), and just 10g of carbohydrates (12% calories), making this a high-protein, well-balanced choice suitable for various dietary considerations.

Best Easy Green Radish and Pork Rib Soup Recipe

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