Luo Bo Pai Gu Tang
This clear, comforting soup combines tender pork ribs with sweet, silky daikon in a light broth scented with ginger and spring onion. Wolfberries add a gentle fruitiness and subtle colour, making the finished dish delicate, savoury, and deeply soothing.
Ingredients
Soup base
- 400 gpork ribs, cut into short lengths
- 350 gdaikon, peeled and cut into 3 cm chunks
- 20 gfresh ginger, sliced
- 15 gdried wolfberries
- 2 wholespring onions, tied into knots
- 1.4 litreswater
- 5 gsalt
- 1 gwhite pepper
Optional finish
- 1 smallspring onion, finely sliced
Instructions
- 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.
- 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.
- 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.
- 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
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.
- 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.
- 7
Ladle the soup into 2 bowls. Garnish with the finely sliced spring onion if using, and serve hot.
Nutrition per serving
Notes
- •Ask the butcher to cut the ribs into short soup pieces for easier cooking and serving.
- •If you have more time, simmering the broth for 45-60 minutes before adding the daikon will produce a deeper flavour, but this version is designed to fit within 60 minutes.
- •Do not add salt too early; seasoning at the end helps keep the pork tender and the broth balanced.
- •This soup is commonly served with steamed rice and simple stir-fried greens.
Background
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.
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