Daikon Radish with Carrot and Salted Vegetable Soup
The humble and plain-looking daikon or white radish gives little by way of appearance, but it is loaded with nutrients and is well known for its medicinal properties.
Studies suggest that the radish, like other cruciferous vegetables, has a specific anti-oxidant compound called sulforaphane, which has been proven to protect against prostrate, breast, colon and ovarian cancers due to its ability to inhibit cancer cell growth and its cyto-toxic effects on malignant cells (source: www.nutrition-and-you.com).
The Chinese have long believed that regular consumption of this winter radish will help to improve overall health and well being. Eaten raw in salads or pickles, or cooked in soups and stews, the daikon is a rich source of anti-oxidants, electrolytes, minerals, vitamins and dietary fibre.
In traditional Chinese medicine, the daikon is considered to have cooling properties. When eaten raw, it aids to quench thirst, clear ‘heat’ and improve digestion. Cooked radish is believed to be effective in treating urinary disorders, reducing inflammation and facilitating bowel movements (source: www.english.cw.com.tw).
So, have you had your daikon lately? It not, then maybe it’s time to reap the wonderful benefits of this humble root vegetable, by trying this easy soup recipe below.
This recipe serves 3 – 4 persons.
DAIKON RADISH WITH CARROT AND SALTED VEGETABLE SOUP RECIPE
300 gm, lean Pork Ribs or Meat
2 Carrots, cut into bite-size chunks
1 Daikon Radish, cut into bite-size chunks
1 large Yellow Onion, quartered
1 leaf of Salted Mustard Green, soaked in water for 15 minutes
Chicken Stock or Water
1. Fill a saucepan or small pot with water and bring to a boil. Put in pork ribs or meat and blanch for a minute or so to remove impurities. Discard the water and wash the meat clear of all grit.
2. Wash salted mustard green under running water and let soak for 15 minutes in water to remove excess salt. Discard the water.
3. Put all the ingredients into a slow cooker. Pour in chicken stock or water until just enough to immerse all the ingredients. Cook on Auto or High setting for at least 4 hours. If cooking in a deep pot, bring all the ingredients in stock or water to a boil, then lower heat and let simmer for at least 2 hours, or until meat is fall-off-the-bone tender.
4. When serving, scoop a little of each ingredient – meat, carrot and radish chunks – into individual serving bowls and fill with soup. Alternatively, you may scoop all the ingredients into a large soup dish and fill with soup. Serve hot.
* If you still find the soup too salty for your taste, you may soak the salted mustard green for a longer period to remove more salt.