daikon soup (Taiwanese soup from pork bones) 排骨蘿蔔湯

💭 what does daikon pork rib soup taste like?

This soup is simultaneously hearty and light. Spare ribs, the specific cut of pork ribs, work well in this soup because of its richer and more flavorful meat compared to other cuts like baby back ribs, so it’ll definitely be filling.

However, the broth has a lighter flavor highlighting all of the main ingredients - like many classic Taiwanese soups!

The clear savory broth is light yet comforting to sip on – you're essentially making a pork bone broth. Simmered daikon radish adds a subtle sweetness to the dish. It may be a vegetable, but it's equally important.

You can also add more seasonings, including salt or MSG, to mold the soup to your preferences.

📋 key ingredients

Pork rib daikon soup calls for minimal ingredients to create maximum flavor. Be sure to look at the recipe card for exact measurements, and check out the suggestions I've listed below for alternative ingredients.

• bone-in pork spare ribs - Asian grocery stores usually stock pork spare ribs that are already cut into 2-inch long individual pieces. This cut is ideal for soups like this and most Taiwanese dishes that use pork ribs.
  • If you don’t have access to a Taiwanese or local Asian grocery store to find already-cut pork spare ribs, you can ask a grocery store butcher to cut the bone-in spare ribs into shorter pieces (yes, even through the bones).
  • From there, you can either ask them nicely to cut them into individual small rib pieces or easily do that at home.
• daikon radish - pick ones that are firm to the touch with smooth skin. It's normal for it to have thin roots that look like whiskers, but try to avoid ones that have excessive lines or roots (which means it'll be more fibrous). Check out this ultimate guide on buying and preparing daikon radish for visual reference.
• kosher salt - I use the Diamond Crystal brand kosher salt (paid affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using sea salt, use half of the amount listed in the recipe. 
• garlic
• ginger - fresh ginger is typically used in soups like this one to balance out the flavors (or to reduce the stronger meat flavors '腥味' [xīng wèi], as the Chinese saying goes)
• ground white pepper (optional) - this is a common seasoning in Taiwanese cooking and is highly recommended since it adds another dimension of flavor. It'll add a hint of spice but won't make the soup spicy.
• cilantro - although optional (since not everyone enjoys the taste of cilantro), it rounds out this classic Taiwanese soup.
• water - there's no need for broth in this recipe since you're essentially making bone broth from the pork ribs.

See the recipe card for specific quantities.

📖 variations & substitutions

The beauty of soup is that you can add, omit, or substitute ingredients to align with your personal preferences. Try some of these ideas and let me know what you think.

• carrots – Replace half of the daikon radish with peeled carrot cut to 1-inch wide pieces or large obliques. 
• goji berries – Add 1 tablespoon of dried goji berries (paid affiliate link) to the soup with the other ingredients to add a subtle sweetness.  
• toppings - You can add sliced green onions to the top of your soup instead of cilantro.
• umami - add dried shiitake mushrooms for extra umami flavor.
• This recipe also works really well in a Tatung cooker 大同鍋. The cook time will be longer, but you get to set it and forget it using your Tatung!

See this similar soup recipe using bitter melon or this lotus root soup!

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to cut the daikon radish. In a hurry? You can jump straight to the printable recipe.

Start by parboiling your pork ribs to remove impurities. We're making the soup from pork bones, so giving it this extra love and care will be worth it in the end!

Place 1 pound of individual or cut pieces of bone-in pork spare ribs in a medium (3-quart) saucepan and cover with cold water.

Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs.

You'll see foam and particles from the pork bones float up to the top surface.

Rinse the pork spare ribs with cold water and gently scrub until the water runs clear.

Note: Scrubbing is optional but helps with creating a clear broth at the end.

While the pot is being heated, prepare the ginger and daikon radish.

Thinly slice a 1-inch piece of ginger at an angle, or about 8 to 10 thin slices.

Now, prepare the daikon.

Peel 1 large (about 1 pound) daikon radish. For a particularly large daikon, cut it in half first and peel the portion you plan to use.

Then cut each piece into quarters lengthwise.

Slice each quarter into 1½-inch wide pieces. 

Transfer the blanched pork spare ribs, cut radish, ginger slices, 3 cloves garlic, 2 teaspoons Diamond Crystal kosher salt (*use half the amount if using sea salt), and optional pinch (a little less than ⅛ teaspoon) of ground white pepper to a large (4-quart) saucepan or dutch oven.

note on daikon radish: the radish will take less time to cook if cut into less than 1 ½-inch thick pieces. If that’s the case, add the radish in the last 20 minutes of cooking. When fully cooked, they should be slightly translucent but still firm on the outside. 

Continue the cooking process.

Fill the pot with cold water until the ingredients are fully submerged (about 2 quarts).

Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for 30 minutes.

pro tip: You can test a piece of cooked radish with a small pairing knife or cake tester (paid affiliate links). The knife or cake tester should poke through easily with just slight resistance. The daikon pieces should still be firm enough that they don't fall apart from holding with tongs or chopsticks.

Serve while hot and top each bowl with cilantro, if using.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

The equipment used to make this Asian pork rib soup includes everyday items for the most part. I typically use a 4-quart Dutch oven (paid affiliate link) when I cook this recipe on the stovetop, but I'm also including a Tatung Cooker (paid affiliate link) if you'd like to try that method.

• small hot pot strainer (paid affiliate link) - optional but useful for skimming off any foam or particles on the surface of the soup during the simmering process.
• chefs knife (paid affiliate link)
• cutting board (paid affiliate link)

❄️ storage

Store any leftover soup in smaller containers (like these Souper Cubes *paid affiliate link) so it can cool down faster before you transfer it to the fridge. When the soup has properly cooled, this recipe will keep in the refrigerator for up to 3 days in a covered container.

Do not freeze this soup as the texture of the radish will change.

Alternatively, you could cook the soup without the radish, then allow it to cool before freezing in single portions. That way, you can add fresh daikon when reheating on the stovetop for a quicker meal.

You can reheat it in a pot, steamer, or microwave.

💭 faq

🍜 more cozy soup recipes

Here are a few other favorite soups or you can check out all the East Asian soup recipes too. Have a specific recipe request? Let me know in the comments below.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

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5 from 1 rating

daikon soup (Taiwanese soup from pork bones) 排骨蘿蔔湯

Daikon soup made with pork ribs is a common comfort meal in Taiwanese and Chinese households and it’s surprisingly simple to make - just 10 minutes of prep and then the simmering does all the work! Soon enough you’ll have spare ribs falling off the bone, perfectly tender daikon radish, and a light and nourishing pork bone soup.

prep time10 minutes mins

cook time30 minutes mins

Tatung Cooker cooker time (optional method)1 hour hr 10 minutes mins

total time40 minutes mins

servings: 4 servings

author: cindy chou

cook modePrevent your screen from going dark.

ingredients

• ▢ 1 pound bone-in pork spare ribs, cut into individual ribs or buy already cut pieces (see note)
• ▢ 1 pound daikon radish, about 1 large, peeled
• ▢ 2 quarts water
• ▢ 1- inch piece ginger, thinly sliced at an angle
• ▢ 3 cloves garlic, peeled and slightly smashed with the side of a knife
• ▢ 2 teaspoons Diamond Crystal kosher salt, use half the amount if using sea salt or table salt
• ▢ 1 pinch ground white pepper, (a little less than ⅛ teaspoon), optional
• ▢ 5 sprigs cilantro, roughly cut (about 2 tablespoons), optional

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

• Place pork spare ribs in a medium (3-quart) saucepan and cover with cold water. Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs. Rinse the pork 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).
• While the pot is being heated, prepare the peeled daikon radish. If the radish is longer than your knife, cut it in half first, then cut each piece into quarters lengthwise. Slice each quarter into 1½-inch wide pieces.
• Transfer the blanched pork spare ribs, cut radish, ginger slices, 3 cloves garlic, 2 teaspoons Diamond Crystal kosher salt (*use half the amount if using sea salt), and optional 1 pinch ground white pepper to a large (4-quart) saucepan or dutch oven (*see note on daikon). Fill with cold water until the ingredients are fully submerged (about 2 quarts).
• Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for 35 minutes.
• Serve while hot and top each bowl with cilantro, if using.

equipment and highlighted ingredients

4-quart dutch oven

Tatung Cooker (optional)

Small hot pot strainer

cake tester

chefs knife

cutting board

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.

bone-in pork spare ribs – Asian grocery stores usually stock pork spare ribs that are already cut into 2-inch long individual pieces. This cut is ideal for soups like this and most Taiwanese dishes that use pork ribs.

If you don’t have access to a Taiwanese or local Asian grocery store to find already-cut pork spare ribs, you can ask a grocery store butcher to cut the bone-in spare ribs into shorter pieces (yes, even through the bones). From there, you can either ask them nicely to cut them into individual small rib pieces or easily do that at home.

daikon radish – the radish will take less time to cook if cut into less than 1 ½-inch thick pieces. If that’s the case, add the radish in the last 20 minutes of cooking. When fully cooked, they should be slightly translucent but still firm on the outside.

You can test a piece with a small pairing knife or cake tester. The knife or cake tester should poke through easily with just a slight resistance.

salt – this recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.

storage – Store any leftover soup in smaller containers so it can cool down faster before you transfer it to the fridge. When properly cooled, this recipe will keep in the refrigerator for up to 3 days in a covered container. You can reheat it in a pot, steamer, or microwave. These ingredients don't stand up well to freezing since the texture of daikon will change.

variations & additions:

carrots – Replace half of the daikon radish with peeled carrot cut to 1-inch wide pieces.

goji berries – Add 1 tablespoon of dried goji berries to the soup with the other ingredients to add a subtle sweetness.

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This recipe also works really well in a Tatung cooker 大同鍋. The cook time will be longer, but you get to set it and forget it using your Tatung!

INSTRUCTIONS FOR USING A TATUNG COOKER 大同鍋:

Follow recipe steps 1-2 above.

1. Transfer cleaned pork spare ribs, cut daikon radish, ginger slices, garlic cloves, salt, and ground white pepper to the inner pot of your Tatung Cooker. Fill with cold water until the ingredients are fully submerged (about 1½ quarts).

2. Fill the outer pot with 2 rice cups of water (about 1½ cup if using a regular liquid measuring cup).

3. Cover, turn on the cooker, and press the switch down to cook for 1 hour. The switch should automatically pop up around that time as well.

course: dinner, lunch, Soup

cuisine: East Asian, Taiwanese

difficulty: easy

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🌡️ food safety

• Cook pork to a minimum temperature of 145 °F (63 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove