When my son was doing a 3-month intern in a 3D printing company, my sister told me that I should boil this Chinese Daikon and Carrot Soup for him to help to cleanse and detoxify his digestive system. I have no idea where she obtained this piece of information from. Despite this, I have been boiling this soup every now and then, simply because it is tasty and refreshing.
Recently, I have been trying to master the technique of how to boil a full flavoured and yet clear and clean soup for my family and I most probably have got it. Hahaha!! Hope you love this soup and keep your family nourished and healthy!!
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Serves 4 to 5 persons
800g pork – preferably with bones, cut into large chunks
1 – 2 pieces of stock fish (optional)
1 large radish, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
5 red dates
1 tablespoon of wolfberries
14 cups of water
2 tablespoons of salt and some extra salt to taste
Some chopped spring onions and coriander
- Rub the pork with 2 tablespoons of salt.
- After 5 minutes, rinse off the salt with water.
- Fill the soup pot with water and bring it to a boil.
- Add in the pork and bring it to a boil.
- Start to skim off the scum and the fat that accumulates on the surface of the soup.
- Continue the skimming process till you see that the liquid is clear.
- Add in the stock fish, if you are using.
- Gently simmer for 1½ hours.
- Add in red dates, the radish and carrots. Bring them to a boil.
- Lower the heat and simmer for ½ hour.
- Add in the wolfberries and season with salt. Simmer for another 20 minutes.
- Garnish with spring onions and coriander, then serve.