This soup is one of the most common soups I had as a child and it is also Piglet’s favourite. I used to add Chinese radish into ABC soup or in corn soup. However Piglet likes it on its own. The addition of carrot helps to complement it and does not mask the flavour of the white radish.
I used pork bones for this dish but you can also use beef bones or chicken bones.
Chinese Radish (Daikon) Soup Recipe
Ingredients
1-2 Chinese Radish
1 carrot
7 Red dates
2L water
400g Pork bones
Method
Parboil pork bones for a few minutes. Put all the ingredients into the pot. Boil then simmer for at least 3 hours. Add salt to taste.
