Soups
White Radish and Pork Rib Soup
White radish and pork rib soup is a classic, beloved Chinese home-style soup. The mild sweetness of white radish perfectly complements the rich savoriness of pork ribs. Radish helps digestion and resolves phlegm, while ribs nourish deficiency and strengthen bones. The result is a clear, non-greasy broth with soft, flavorful radish that has absorbed the meaty essence and tender, fall-off-the-bone ribs. The folk saying goes, "Eat radish in winter and ginger in summer" – this soup truly is a year-round nourishing staple.
Main Ingredients
- Pork ribs (preferably spare ribs) 500g
- White radish 1 piece (approx. 500-600g)
- Fresh ginger 5-6 slices
- Spring onions 2 stalks
- Goji berries 15g
- Cooking wine 1 tbsp
- Salt to taste
- White pepper powder a pinch
- Water approx. 2.5-3L
Steps
Cut ribs into 5cm sections. Soak in water for 30 minutes, changing the water 2-3 times to remove blood. Peel the white radish and cut into 2cm chunks. Slice ginger and tie spring onions into knots.
Place ribs in a pot with cold water, add 2-3 slices of ginger and 1 tbsp cooking wine. Bring to a boil, skimming off foam. Boil for 3 minutes, then remove and rinse with warm water. Drain.
Place the blanched ribs in a clay pot with enough water (approx. 2.8L). Add remaining ginger and spring onion knots. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1.5-2 hours until the meat is tender and the broth turns milky white.
Add the radish chunks to the pot and continue simmering for 20-30 minutes until the radish becomes translucent and tender.
Add goji berries and salt 10 minutes before serving. Add a pinch of white pepper if desired. Remove the spring onion knots and serve hot.
TCM Notes
Digestive support & phlegm relief: White radish is rich in glucosinolates and diastase, which promote digestive secretion and gastrointestinal motility, relieving indigestion and bloating. Its cool nature helps soothe dry cough and throat discomfort. Calcium & high-quality protein: Ribs provide animal protein and heme iron. The soup contains approximately 80mg of calcium per 100g, which, combined with vitamin K from radish, supports bone health. Immunity boost: Compounds in white radish can activate immune cells, while zinc from ribs further supports immune function. Blood pressure & lipid regulation: The potassium in white radish helps balance sodium from the ribs; dietary fiber aids in lowering lipids and softening blood vessels.
Suitable for：Generally suitable for all, especially those with indigestion or bloating Those needing seasonal nourishment in autumn and winter Growing children and elderly needing calcium supplementation (add vinegar for better absorption) Those recovering from illness or weakness Those with hypertension or hyperlipidemia (remove surface oil before consuming)
Not suitable for：Those with spleen-stomach deficiency-cold or diarrhea (Use with caution)：The cooling nature of white radish may worsen diarrhea and abdominal pain in those with weak digestion. Add extra ginger to balance. Those taking ginseng or other qi-tonifying herbs (Avoid)：Radish "disperses qi" and counteracts the effects of ginseng and similar herbs. Those with hyperacidity, gastric ulcers, or duodenal ulcers (Use with caution)：The pungent compounds in radish may stimulate gastric acid secretion and aggravate symptoms. Those with acute gastroenteritis (Pause consumption)：Wait until symptoms subside. Those with damp-heat phlegm stagnation or high cholesterol (Moderate consumption)：Skim off surface oil before serving to reduce fat intake.
