Chinese•healthy
White Radish Soup
This clear peppery White Radish Soup with beef broth is soothing accompaniment to any rice meal. Also delicious served with thick rice noodles.
- Prep time
- 10 min
- Cook time
- 1 hr 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 cups water (+ some for blanching (2.4 liters))
- 1 lb beef neck bones (or ribs (450g))
- 2 lbs white radish ((peeled and cut into ¼ inch thick slices) (900g))
- 1 tsp white peppercorns ((crushed))
- Salt (to taste)
Instructions
- 1
Fill a large pot half full of water. Bring to a boil. Add beef neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
- 2
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
- 3
Add blanched beef neck bones or ribs, white radish, and crushed peppercorns.
- 4
Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ hours. Skim off any scum appearing on the surface.
- 5
Season with salt and turn off heat.
- 6
Serve warm in individual bowls.