I got this recipe from Kimi. I enjoy it whenever the weather is a bit cool and I’m in a brothy soup kind of mood (usually when I’m feeling a cold coming on). Chris doesn’t care for it. He doesn’t like the smell of daikon but he’ll eat turnip cake —weird! Whenever I make this soup, I always make it for one.
- 6 pieces pork sparerib, cut into 1″-2″ pieces (I go this precut, prepackaged at my local Asian market)
- 4-5 cups of water
- 2-3 slices of ginger, about 1/4″ thick
- 1 small daikon, peeled, quartered and sliced about 1/2″-1″ thick (I used Korean daikon because I think it smells less potent)
- salt to season
- scallions, chopped
- cilantro, chopped
- white pepper
In a medium size pot, parboil your sparerib for about 5-7 minutes to remove any blood. Dump that water out and rinse your sparerib. This can be done ahead of time. You can store this in a Ziploc bag and put it in your freezer. Whenever you want to make soup, you can skip this step.
In a 2-3 quart pot, add sparerib, ginger and water. Let it come to a bubble and turn it down to low. Simmer for about 15-20 minutes and then put in daikon. Simmer some more for about 1 hour or until daikon is cooked through. Season with salt. Ladle this into a bowl and add some white pepper. Garnish with scallions and cilantro.