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Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese,  we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.

I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.

Ingredients:
1/2 lb baby back rib or rib (cut into chunks)
1/2 lb pork loin (cut into cubes)
2 daikons (peeled, cut into chunks)
12 red dates
1 handful goji berries
2 ½ gallons water
Salt to taste

Cooking method:

1. Fill the big pot with the water and boil it with high heat.
2. Blanch the ribs and loin in another pot with boiling water for few minutes until the scum has come out. This will give you a clear soup.
3. Remove them from the pot and rinse the ribs and pork with cold water before putting them into the big pot.
4. Add daikons, red dates and goji berries into the pot right after the ribs.
5. Cover and simmer over medium heat for 2 hours.
6. Add in salt to taste.

Serves hot.