White Radish Soup
This clear peppery White Radish Soup with beef broth is soothing accompaniment to any rice meal. Also delicious served with thick rice noodles.
+ some for blanching (2.4 liters)
beef neck bones
or ribs (450g)
(peeled and cut into ¼ inch thick slices) (900g)
Fill a large pot half full of water. Bring to a boil. Add beef neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
Add blanched beef neck bones or ribs, white radish, and crushed peppercorns.
Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ hours. Skim off any scum appearing on the surface.
Season with salt and turn off heat.
Serve warm in individual bowls.
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