This pork and daikon soup is a cozy and nourishing soup I grew up eating in my Cantonese household and it's still something I make all the time. You get tender pork ribs, sweet daikon, and a clean, savory broth that is delicious on its own or with cooked rice.
Quick Summary: Pork and Daikon Soup
- ⭐️ What It Is: Pork and daikon soup is a clear Cantonese style broth with tender pork ribs, sweet daikon, and carrots.
- 👍 Why Make This Recipe: This is a family recipe that is simple, nourishing, and satisfying with every sip.
- ⏰ Total Time: 1 hour 45 minutes.
- 🧂 Key Ingredients: Pork ribs, daikon, carrots, dried shiitake mushrooms, ginger, and white pepper.
- 🚫 Skip This: Store bought broth, since the ribs and mushrooms make their own.
- 🫢 The Secret: Blanch the ribs first for a clean, clear broth.
- ❓ Can I make it ahead? Yes, it tastes even better the next day once the flavors settle in.
- 🍽️ Best For: Cozy weeknight dinners, meal prep, and chilly nights.
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What Is Pork and Daikon Soup?
Pork and daikon soup (lo bak pai gwat tong in Cantonese) is a classic Chinese home style soup made by slowly simmering pork ribs with daikon radish, carrots, and aromatics until the meat is tender and the broth turns light, savory, and slightly sweet. It's an everyday soup that Cantonese families put on the table next to rice and a few simple dishes.
If you love slow simmered soups like my Chinese chicken herbal soup or Hong Kong borscht soup, this Chinese daikon soup is the easier, more everyday friendly version with way fewer specialty ingredients.
Why You'll Love This Recipe
- Generally hands off: After a quick blanch and sear, the pot does all the work, just like my rice cooker black bean spare ribs.
- Light but filling: The broth is clean and nourishing so it pairs perfectly with simple dishes like my poached Chinese chicken with ginger scallion sauce.
- Budget friendly: Pork ribs and daikon are low cost so one big pot can feed the entire family, like mine.
Key Ingredients
- Daikon: This mild radish turns soft, sweet, and almost buttery as it simmers, so pick one that feels heavy with smooth skin.
- Pork ribs: Bone in spare ribs give the broth body and flavor while the meat gets fall off the bone tender.
- Dried shiitake mushrooms: They add deep, earthy umami, and the soaking liquid can be added into the soup for extra flavor.
- Carrots: Adds natural sweetness and a pop of color.
- Ginger: It keeps the broth tasting clean and balances the richness of the pork.
Customizations and Substitutions
- Add corn: Toss in a couple of corn cobs cut into chunks with the daikon for extra sweetness. This is something my mom did whenever corn was in season.
- Turn it into a noodle soup: Ladle the broth over cooked egg noodles or rice noodles for a heartier bowl, kind of like my wonton noodle soup.
How to Make Pork and Daikon Soup
Blanch the ribs
Cover the pork ribs with cold water in a large pot and boil for 3-5 minutes, then drain and quickly rinse off any scum.
Sear the ribs
Rinse the pot, heat the neutral oil over medium high heat, and sear the ribs for 1-2 minutes on all sides.
Sauté the vegetables
Add the daikon, carrots, shiitake mushrooms, ginger, and garlic and sauté for 2-3 minutes until lightly browned.
Simmer the soup
Pour in the water and mushroom soaking liquid, bring to a simmer, then cover and cook for about 1.5 hours until the ribs and daikon are tender.
Season and serve
Season the pork and daikon soup with salt and white pepper, then ladle into bowls and top with chopped green onions.
Herman's Expert Tips
- Don't skip the blanch: Boiling the ribs first pulls out the scum and impurities, which is the real secret to a clear broth.
- Sear after blanching: Most versions go straight to simmering, but a quick sear adds a toasty, savory depth that makes the broth taste like it cooked all day.
- Use the mushroom water: Dried shiitakes adds a ton of umami in Chinese soups, from this one to my hot and sour soup.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days and reheat on the stove until steaming. It freezes for up to 3 months, though the daikon gets a little softer after thawing.
Any extra broth makes a great base for rotisserie chicken congee.
Pork and Daikon Soup FAQs
Spare ribs cut into 2 inch pieces are perfect for this recipe because they have the right mix of meat, fat, and bone to flavor the broth. Pork neck bones make an even richer pork rib and daikon soup but skip lean cuts like pork loin since they turn dry and tough.
You can add it at the start so it simmers the full 1.5 hours and soaks up all that pork flavor. If you like it with a little bite, add it in last 45-50 minutes instead.
Yes! Korean radish is shorter, denser, and a little sweeter, so it holds its shape slightly better but tastes just as good. Cook it exactly the same way.
Definitely! Blanch the ribs on the stove, sear them on the Sauté setting, add everything else, then pressure cook on high for about 35 minutes with a natural release. It's the same pressure cooker shortcut that makes my Instant Pot beef pho doable on a weeknight.
What to Serve with Pork and Daikon Soup
Pork and Daikon Soup
Ingredients
- 5 dried shiitake mushrooms
- 2-2.5 pounds pork ribs cut into 2-inch pieces
- 1 tablespoon neutral oil
- 1 pound daikon cut into 2-inch chunks
- 3 carrots cut into 1-inch chunks
- 4 thinly sliced ginger pieces
- 5 cloves garlic peeled
- 8 cups water
- 1-2 teaspoon salt adjust to taste
- Dash of white pepper
- Chopped green onions garnish
Instructions
- In a small bowl, soak the dried shiitake mushrooms in 1 cup lukewarm water for 30 minutes. Save the soaking liquid for the soup.5 dried shiitake mushrooms
- In a large pot, add the pork ribs and enough cold water to cover them. Bring to a boil and cook for 3-5 minutes until scum and foam rise to the surface. Remove the ribs with tongs, discard the water, and quickly rinse the ribs to remove any remaining impurities.2-2.5 pounds pork ribs
- Give the pot a quick rinse and return it to the stove over medium-high heat. Add the neutral oil, then sear the pork ribs for 1-2 minutes on all sides.1 Tbsp neutral oil
- Add the daikon, carrots, soaked shiitake mushrooms, ginger, and garlic, then sauté for another 2-3 minutes until lightly browned.1 pound daikon, 3 carrots, 4 thinly sliced ginger pieces, 5 cloves garlic
- Pour in the water and the mushroom soaking liquid, then bring to a simmer. Cover and simmer for about 1.5 hours until the ribs and daikon are soft and tender.8 cups water
- Season with salt and white pepper to taste. Ladle the soup into bowls and garnish with chopped green onions.1-2 tsp salt, Dash of white pepper, Chopped green onions
Notes
- Don't skip the step of blanching the pork ribs because it helps remove scum and yields a clear broth!
- The mushroom soaking liquid has a lot of flavor so make sure to add it to the soup.
- Keep the soup at a gentle simmer instead of a rolling boil so the broth stays clear and light.
- Add the salt and pepper at the very end and make sure to taste and adjust as needed.
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