Google: “Daikon radish is known by a variety of other names, including lo bak, white radish, Chinese radish, Oriental radish and icicle radish. A Chinese turnip is more commonly known as a jicama. “

“Both daikon and Chinese turnip are a crisp textured vegetable that is low in fat and contains a number of essential nutrients. Daikon is milder in flavour and less peppery. When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavour similar to cooked turnips.”

Today, I am adding carrots to my leftover Daikon pork spare rib soup-I made a few days ago. I just par boiled my carrots for about 5-7 minutes, then reheat the leftover and add in carrots; cook a further 3 minutes. For you follow the recipe below. My soup is flavourful, colourful, comfort and delicious. Serve my soup with a bowl of rice. 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
2 medium carrots peeled and cut into large 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 carrot, 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 1 more carrot 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. If you like you can substitute pork spare rib with chicken pieces.

https://helenscchin.com/2025/11/20/carrot-and-daikon-pork-spare-rib-soup/

My other Carrot and daikon chicken soup:

https://helenscchin.com/2020/12/12/carrot-and-daikon-chicken-soup/

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