This isn't just any radish soup; it's a journey back in time, a taste of culinary heritage passed down through generations. Imagine a comforting bowl of vibrant soup, bursting with the earthy sweetness of radishes, subtly spiced and deeply satisfying. This authentic old-style radish soup recipe isn't just about ingredients; it's about the comforting ritual of family meals, the shared warmth of a simple yet delicious dish, and the enduring appeal of traditional cooking methods. Forget bland, watery soups; this recipe delivers a rich, flavorful experience you won't soon forget.
The secret lies in the careful selection of ingredients and a slow, deliberate cooking process that unlocks the radishes' full potential. From preparing the vegetables to achieving the perfect broth consistency, each step contributes to the soup's unique character. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to create this unforgettable old-style radish soup.
Tools Needed
- Pot
- Mortar and pestle
Ingredients
- Peppercorns: 1 teaspoon
- Coriander roots: 3
- Chinese garlic: 1 tablespoon, chopped
- Ground pork: 500 grams
- Salt: 2 teaspoons
- Water: 3 tablespoons
- Radishes: 3
- Dried shrimp: 2 tablespoons
- Dried squid: 2 pieces
- Fish stock: 2500 ml
- Spring onions: 2, chopped
- Coriander: 1
- Fish sauce: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Marinade
- Pound 1 teaspoon peppercorns, 3 coriander roots, and 1 tablespoon chopped Chinese garlic until finely mixed.
- Marinate 500 grams of ground pork with the pounded mixture, 2 teaspoons of salt, and 3 tablespoons of water. Knead well until sticky.
- Let the marinated pork rest.
- Peel and cut 3 radishes into pieces. Wash and drain.
- Wash and clean 2 tablespoons of dried shrimp and soak 2 pieces of dried squid in water. Cut them into small pieces.
Step 2. Make the Broth and Cook the Radishes
- In a pot, heat 2500 ml of fish stock over medium heat. Add 2 crushed coriander roots, 5 crushed garlic cloves, 1/2 teaspoon crushed peppercorns, dried shrimp, and dried squid. Bring to a boil.
- Once boiling, add 1 tablespoon of salt and the prepared radishes. Simmer for 20 minutes.
Step 3. Add the Pork and Simmer
- After 20 minutes, add the minced pork, forming them into bite-sized balls.
- Skim off any foam that rises to the surface. Once boiling again, add 2 tablespoons of fish sauce and simmer for another 20 minutes.
Step 4. Finish and Serve
- Finally, add 2 chopped spring onions and 1 coriander. Stir gently. Turn off the heat.
- Serve hot.
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Tips
- Massaging the pork ensures it's tender.
- The dried squid adds flavor and aroma to the soup.
- Adjust the heat to medium-low to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use different types of radishes?
Yes! While traditional recipes often call for a specific variety, feel free to experiment with different radish types. The flavor profile might shift slightly, but it will still be delicious.
2. What can I do if my soup is too watery?
Simmer the soup uncovered for a longer period to reduce the liquid. You can also add a cornstarch slurry (cornstarch mixed with a little cold water) to thicken it.
3. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This authentic old-style radish soup recipe is more than just a meal; it's a connection to the past and a delicious experience for the present. Enjoy the rich flavors and comforting warmth this soup offers, sharing it with loved ones to create lasting memories. Now, go forth and create your own bowl of culinary history!