Bought daikon and 1.2 kg pork spare ribs on sale; got butcher to cut the rib about 1 inch bite size. Just felt like having soup. Using minimal ingredients.

“Daikon, or Japanese radish, is a low-calorie, high-fiber root vegetable that aids digestion, supports the immune system, and promotes healthy skin. Rich in Vitamin C, potassium, and folate, it contains digestive enzymes and antioxidants, contributing to overall health. Additionally, it may help with respiratory issues, reduce heart disease risk, and is beneficial for pregnant women due to its folate content.”

“Pork spare ribs are a meaty, flavorful cut from the belly side of the pig’s rib cage, known for being longer, flatter, and fattier than baby back ribs. They are ideal for slow-cooking methods like braising or smoking, as their fat renders to create tender, moist meat. Key benefits include being a good source of protein and essential micronutrients like B vitamins, zinc, and selenium, which are important for muscle function, energy, and antioxidant protection. They are a good source of high-quality protein, which is essential for muscle maintenance and repair. They contain beneficial B vitamins for energy and overall health. They are an excellent source of zinc and selenium, which are powerful antioxidants that protect cells from damage. They also contain creatine and beta-alanine, which can help with muscle function and improve physical performance by reducing fatigue.”

This heartwarming and soothing soup comes together quickly using stove pot. It’s healthy, and delicious. Let’s cook!!!

Ingredients

1.2 kg pork spare ribs, butcher cut it to about 1 inch
1 fairly big daikon, peeled cut into big chunks
3 slices of peeled ginger, cut into 1/4 inch slices
3 cloves of garlic, smashed
1 1/2 L water or chicken stock
6 goji berries
1 Tbs Shao Xing Chinese cooking wine
salt
pepper

Method

Rinse spare ribs as you never know whether butcher’s bench is clean; you don’t have to, and add ribs to boiling water and parboil them for 3 minutes over medium-high heat. Discard the water, rinse spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end), drain well, and set them aside.

Next, place spare ribs back into the pot, along with daikon, garlic, ginger, goji berries, and 1 1/2 L of water. Bring to a boil on high heat and cover for 5 minutes. Lower heat to a simmer for 40 minutes to an hour, or until spare ribs and daikon are soft. Now season with Shao Xing Chinese cooking wine, salt and pepper to taste, and cook a further 3 minutes. Serve immediately.

Note: you can add carrots along with daikon and spare ribs. You can omit Shao Xing Chinese cooking wine and use 1/2 Tsp Chinese cooking vinegar. Garnish with spring onion or coriander or scatter some fried shallots. For extra flavours you can add dried squids about 1-2 small pieces or some dried scallops.

https://helenscchin.com/2025/11/14/daikon-pork-spare-rib-soup/

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