Green Radish, Carrot, Corn, and Pork Bone Soup青紅蘿蔔粟米豬骨湯
A classic Cantonese nourishing soup, perfect for warming the body. This soup features sweet green and red radishes (carrots), corn, and pork bones, simmered slowly to create a clear, flavorful broth. It's known for its detoxifying and hydrating properties.
01Ingredients
- 800g pork soup bones
- 1 large green radish (approx. 500g)
- 1 large carrot (approx. 300g)
- 2 cobs of corn
- 6 pieces dried red dates
- 2 pieces honey dates
- 3 slices ginger
- 3 liters water
- Salt to taste
Nutrition (per serving)185kcal
- Protein18.5g
- Carbs12.8g
- Fat6.2g
Fiber 2.1 gSodium 680 mg
02Steps
- Blanch the pork soup bones: Place pork soup bones in a pot of cold water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the blanched pork bones.
- Prepare vegetables and dates: Peel and cut green radish and carrot into large chunks. Cut corn cobs into 2-3 pieces each. Rinse dried red dates and honey dates. Slice ginger.
- Combine ingredients: Place blanched pork bones, green radish, carrot, corn cobs, dried red dates, honey dates, and ginger slices into a large soup pot. Add water.
- Boil and simmer: Bring the soup to a rolling boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 90 minutes.
- Season and serve: Taste the soup and season with salt as desired before serving warm.
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