Radish Soup Recipe
Recipe type: soups
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium-sized radish (skinned, chopped into chunks)
  • 2-3 chicken carcasses
  • 250g pork ribs
  • 8 pitted red dates, rinsed
  • 1 tsp sweet and bitter almonds
  • 1 dried cuttlefish
  • 10g dried scallop
  • 1 soup pot water (about 3L)
  • salt to taste
  1. Rinse the dried cuttlefish then toast it in the oven for about 4min to release the aroma.
  2. Clean the chicken bones and pork ribs. Place them in a pot with enough water to cover them and bring to a boil. Once it boils, turn off the fire and remove them - you should see lots of scum in the water - this step is to remove the smell and impurities in the bones and ribs.
  3. Add all the ingredients to a soup pot of water and bring to a boil (place the chicken carcasses, ribs, dried cuttlefish, bitter and sweet almonds and red dates into a soup bag - you can simply remove the soup bag when the soup is done and the soup is ready to serve. This also helps to prevent small bones from the ribs from getting into the soup: especially crucial if small children or old people are drinking the soup)
  4. Simmer the soup for 2-3 hours on very low heat.
  5. Add salt to taste.
Omit dried cuttlefish for children below 18 months. You may replace it with ikan bilis for added taste.
Recipe by at http://simplymommie.com/2010/02/radish-soup-recipe.html