White radish and carrot are two common ingredients for soups, but the combination could become boring. I love adding dried oysters to the soup as the oysters lend the unmistaken briny sweet taste to the soup. (Do take note that dried oysters are different from dried mussels, which are a lot cheaper).
White radish is also extremely cooling and nourishing. Boil a big pot and serve this soup for both lunch and dinner as the flavour continues to develop through the day!
8 cups water
300g pork ribs, cut into riblets
5 cloves garlic, skin intact
300g white radish, peeled and cut into pieces
200g carrot, peeled and cut into pieces
6 dried oysters
Salt to taste
1. Bring the water to boil in a big pot.
2. Add the pork ribs and garlic, boil for about 5 minutes. Skim off the foam at the top of the soup.
3. Add the white radish, carrot and dried oysters into the soup. Turn the heat to medium low, cover the pot, let boil for about 30 minutes, or until the soup becomes flavourful.
4. Add salt to taste and serve immediately.
Bee Yinn Low is a professional recipe developer specialising in Asian recipes. She is also the publisher behind the hugely successful and popular Asian recipes site at Rasa Malaysia (http://rasamalaysia.com). Her first cookbook “Easy Chinese Recipes”, a collection of her all-time favourite dishes is now available in major bookstores in Singapore. As a professional recipe developer, Bee works with brands such as Mizkan America, WorldFoods, Betty Crocker, INSING.com, and many Asian-themed restaurants.
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