When Nick has time he goes to the markets in Hong Kong to buy exotic fruit and veg for me. Most often we don’t know what the things he pulls out of his suitcase are and have to google them. The last vegetable batch brought back was a Chinese green radish, also called a king luobo. What do you do with a Chinese green radish? I had to google that as well… In China, green radish is commonly used together with carrots and pork in a radish and pork soup. We had to try!
Nick also brought back the largest carrot I’ve ever seen, a huge fresh ginger with almost translucent skin and a handful of spring onions. The soup is said to help if you have a fever, nourish your organs, aid digestion, fight away stress and detox. I added a bay leaf and a chili to the broth, making it slightly less authentic – but super yummy!
I used a pre-salted ham on the bone that I cooked separately for about half an hour to reduce the salt before putting it in the stock with the rest of the ingredients. After being brought to the boil the soup simmered away for about 2 hours. The flavor of this soup is very close to an old Swedish classic from my childhood. Köttsoppa! Meat soup. Doesn’t sound as nice as Chinese radish and pork soup but done well it’s a tasty winter soup. I’ll make this soup again very soon, but I will leave out the bay and use fresh coriander instead next time.
- Ham on the bone
- For the liquid:
- Chinese green radish or alternatively swede, turnip or parsnip
- Onions and spring onions
- Chicken stock