Luo Bo Pai Gu Tang

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: peel and cut the daikon into large chunks, slice the ginger, tie the spring onions into knots, and rinse the wolfberries briefly. Rinse the pork ribs under cold running water.

   350 g daikon, peeled and cut into 3 cm chunks20 g fresh ginger, sliced2 whole spring onions, tied into knots15 g dried wolfberries400 g pork ribs, cut into short lengths
2. 2

   Put the pork ribs into a saucepan, cover with cold water, bring to a boil over high heat for 2-3 minutes, then drain and rinse the ribs well. Wash out the pot. This blanching step removes blood and foam, giving the soup a cleaner, sweeter broth.

   400 g pork ribs, cut into short lengths
3. 3

   Return the blanched ribs to the clean pot with the water, ginger, and spring onion knots. Bring to a gentle boil, then immediately reduce to a very light simmer. Skim any remaining foam from the surface for the clearest broth.

   400 g pork ribs, cut into short lengths1.4 litres water20 g fresh ginger, sliced2 whole spring onions, tied into knots
4. 4

   Simmer gently for 25 minutes, partially covered. A low simmer is important: a rolling boil will turn the broth cloudy and can make the meat tougher.

5. 5

   Add the daikon and wolfberries, then continue to simmer for 20 minutes, or until the daikon is tender but still holds its shape and the ribs are fully cooked.

   350 g daikon, peeled and cut into 3 cm chunks15 g dried wolfberries
6. 6

   Season with salt and white pepper. Taste the broth; it should be light, savoury, and slightly sweet from the daikon. Remove the spring onion knots and ginger slices if you prefer a cleaner presentation.

   5 g salt1 g white pepper
7. 7

   Ladle the soup into 2 bowls. Garnish with the finely sliced spring onion if using, and serve hot.

   1 small spring onion, finely sliced

Origin & History

Daikon and pork rib soup is a classic home-style soup found in many Chinese households, especially in Cantonese cooking where clear, gently simmered soups are valued for their pure flavour. It is a practical everyday dish that uses inexpensive ingredients to create a nourishing broth, often adapted with seasonal additions such as carrots, dried dates, or wolfberries.