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Radish and Carrot Soup

Radish and Carrot Soup

What's more comforting than a piping hot bowl of soup? Especially when you have to wait at least an hour and a half for it. My mum is Cantonese and the Cantonese are known for their soups that are jam-packed with healing properties. Whether you're feeling fatigued, or too 'heaty' (symptoms of this include mouth ulcers, dry lips, constipation, to name a few) or your blood pressure is on the low side, there is a soup to treat every malady. In fact, I am almost ashamed to say that my sharing this one recipe for Cantonese style soup is merely the very very very tiny top of the iceberg. But I am confident I will be able to share many more in the future. Radish Carrot Soup

You can use either chicken bones or pork ribs for the soup, this will form the base of the broth. In addition, the dried oysters and red dates give maximum flavour to it as well - these two ingredients (together with wolfberries) are essential in a large percentage of cantonese-style soups and it would be good to have these in the pantry at home at all times if you plan to start your "Cantonese-style soup journey", or something like that. They can be bought at any Chinese herbal medicine shop.

After all that time on the stovetop, the radish and carrots in this soup will soften and are delicious to eat dipped in a soy-sauce-dark-sauce combination, if you want some heat, throw in some bird's eye chilli into that sauce and va-va-voom! Personally, I could get stuffed just on a bowl of steamed rice and a large bowl of this soup with a generous helping of the radish and carrot chunks.

Soup should always be served piping hot, otherwise half the flavour will be gone. Well, that's what my mum feels anyway. I don't remember how many times it has been that I have scalded my tongue on super hot soup, it hurts, yes, but the sensation is oddly addictive and it really magnifies the flavours of the broth. So remember to serve this Radish and Carrot Soup hot off the stove or nothing at all!

You will need~ - 1 medium sized Chicken bone (whole chicken)/2 small Chicken bone (whole chicken) OR 400g of Pork ribs - 2 large Carrots (roughly cut up) - 1 Radish (roughly cut up) - 6-8 Red Dates - 6 dried Oysters - 4 cups of Water (you might a little more than this as the soup will dry up as it boils)

Prep work for this soup is relatively straightforward and simple - just have the carrots and radish roughly cut up and the fat trimmed off the chicken bone(s) or pork ribs. While you are doing these, set a pot of water (all 4 cups) to boil. Soak the red dates and dried oysters for about a minute. When the water has come to a boil, throw in the chicken bones/pork ribs, carrots, radish, red dates and dried oysters. Bring the fire down a little and let the soup simmer. It will simmer for the next hour and a half to 2 hours, do take note to check on it periodically to ensure that it does not dry up (add water a bowl-full at a time if it has dried up considerably), and prior to serving, taste and add a pinch of salt if necessary. Serve with a hot bowl of steamed rice.

Printable Version>>

Radish and Carrot Soup
Recipe Type: Soups
Cuisine: Cantonese
Author:
Prep time:
Cook time:
Total time:
Serves: 4
It takes at least an hour and a half to brew this soup, but this Radish and Carrot Soup is definitely worth the wait! A classic Cantonese-style soup.
Ingredients
  • 1 medium sized Chicken bone (whole chicken)/2 small Chicken bone (whole chicken) OR 400g of Pork ribs
  • 2 large Carrots (roughly cut up)
  • 1 Radish (roughly cut up)
  • 6-8 Red Dates
  • 6 dried Oysters
  • 4 cups of Water (you might a little more than this as the soup will dry up as it boils)
Instructions
  1. Prep work for this soup is relatively straightforward and simple - just have the carrots and radish roughly cut up and the fat trimmed off the chicken bone(s) or pork ribs.
  2. While you are doing these, set a pot of water (all 4 cups) to boil.
  3. Soak the red dates and dried oysters for about a minute.
  4. When the water has come to a boil, throw in the chicken bones/pork ribs, carrots, radish, red dates and dried oysters. Bring the fire down a little and let the soup simmer. It will simmer for the next hour and a half to 2 hours, do take note to check on it periodically to ensure that it does not dry up (add water a bowl-full at a time if it has dried up considerably), and prior to serving, taste and add a pinch of salt if necessary.
  5. Serve with a hot bowl of steamed rice.

 



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