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A yellow bowl filled with daikon soup, showing a clear broth, large chunks of radish, pork spare ribs, and cilantro on a table with a pink cloth. A spoon with a light blue handle rests in the bowl, lifting a piece of radish. Another bowl with soup is slightly visible in the background.
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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
cook time30 minutes
Tatung Cooker cooker time (optional method)1 hour 10 minutes
total time40 minutes
servings: 4 servings
author: cindy chou

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

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

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.
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.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.