This clear peppery White Radish Soup with beef broth is soothing accompaniment to any rice meal. Also delicious served with thick rice noodles.
Author : Linda Ooi
Course : Soup
Cuisine : Chinese
Prep Time 10minutes
Cook Time 1hour40minutes
Total Time 1hour50minutes
Servings: 6
Calories: 150kcal
Ingredients
10cupswater+ some for blanching (2.4 liters)
1lbbeef neck bonesor ribs (450g)
2lbswhite radish(peeled and cut into ¼ inch thick slices) (900g)
1tspwhite peppercorns(crushed)
Saltto taste
Instructions
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.