질문하기
Tender pork ribs and sweet daikon radish simmer in a clear broth until deeply flavorful. This protein-rich, healthy family soup is a Cantonese home-cooking staple and naturally low calorie.
Rinse pork ribs under cold water. Soak in fresh cold water for 10 minutes, then drain to remove excess blood.
Blanch the ribs: Bring a large pot of water (not the 10 cups for soup) to a boil, add ribs, boil for 3 minutes. Skim scum, then drain and rinse ribs thoroughly.
In a clean soup pot, add 10 cups fresh water and the blanched ribs. Bring to a boil over high heat, then reduce to a gentle simmer. Using a ladle, skim any new foam from the surface after 10 minutes.
While ribs simmer, peel and cut daikon radish into 1-inch thick rounds or half-moons. After the soup has simmered for 30 minutes, add daikon and scallions.
Continue simmering on low heat, uncovered, for 45–60 minutes, until ribs are tender and daikon is nearly translucent. Taste and season with salt and white pepper in the last 10 minutes. Remove scallions. Serve hot.
