Chinese Daikon and Carrot Soup Recipe

This flavorful Chinese Daikon and Carrot Soup recipe, is very common in Chinese households. This is because the soup is so easy to make, so nutritious, and tastes so good! A delicious soup, made with pork, dried shrimp and veggies!

pouring Chinese Daikon and Carrot Soup Recipe

Why This Chinese Daikon and Carrot Soup Is So GooD

  • So easy to make!
  • A nutritious soup – packed with veggies
  • A hearty and warming soup
  • A flexible soup, you can mix up the protein and veggies to suit your tastes.

Ingredients 

  • 1 pound pork, cut into large chunks
  • Dried shrimp
  • Dried scallops
  • Ginger
  • Garlic cloves
  • Daikon radish, carrots, tomatoes
  • Salt to taste

How To Make This Daikon and Carrot Soup Recipe – Step by Step

  • Bring a large soup pot filled with water to a rolling boil. Add pork and bones and let boil rapidly for 10 minutes. Remove pork and set aside. Drain and discard the water, clean the pot if needed.
  • Fill the pot with new water to make the broth (approximately 4 quarts) and add in the pork, bones, shrimp, scallops, ginger, garlic. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.
  • Occasionally, skim the soup of any fats or particles and discard. Add radish, carrots and tomatoes to the soup and simmer for another 15-20 minutes. Season with salt (or fish sauce) to taste.

holding Chinese Daikon and Carrot Soup Recipe

What Does A Daikon Radish Taste Like?

The daikon radish looks like a white carrot. It’s a root vegetable, but instead of having a potent, peppery taste, it’s sweet, crisp and mild. It can be used in salads, pickled or even stir-fried. It’s popular in some Asian cuisines.

Making Clear Soup – Asian Style

Soup is easy to make, but tough to master. Simply boiling ingredients and adding enough salt will make anything from flavored water to somewhat decent soup. I’m talking about making a broth that’s rich and concentrated but also clear and clean.

What is clear and clean soup? Well the French technique to making clear soup, or consommé, is to stir in egg whites. The proteins of the egg whites will collect and trap all of the sediment and fat from the soup, which then gets discarded.

The Asian way is different:

  • Par-boil the meats and/or bones to get rid of the fats and other “muckity muck” that would otherwise cloud and taint your soup. (i.e. skin, blood, bone fragments, dirt – the stuff that makes for cloudy soup)
  • Use umami-boosting dried or preserved ingredients to create nutritional benefits, richness and savoryness – dried Chinese mushroom, dried shrimp, dried scallops, dried abalone, preserved turnip, dried dates, dried lily buds, dried figs….well, you get the picture. If it can be preserved/dried, it will….and the Chinese will use it for soup!

In this recipe for Chinese Diakon and Carrot soup – you can use one or both techniques. I bring a big pot full of water to a rapid boil, then add in my meat/bones. I let it boil like crazy. This violent boiling action “scrubs” the meat and bones, forcing the impurities to be released. Let this happen for 10 minutes and then discard the water and fill the pot with new, clean water to create the broth.

I know your next question….”Doesn’t the par-boiling take away a lot of the flavor?”

The answer is no. Unless you count that scuzzy stuff as flavor. You don’t want that crap in your soup anyways. The real flavor of soup comes from a long, slow, gentle simmer of the meat and bones. Unless you use a pressure cooker, which I sometimes do too. But that’s a different sort of cooking technique.

A Flexible Soup Recipe!

This recipe, like all of my recipes, is flexible. Don’t eat pork? Use chicken instead. No daikon? Try potato. No dried shrimp/scallops? It’s optional.

Top Tips For This Daikon and Carrot Soup Recipe

  • Feel free to swap protein and veggies.
  • Doing a violent boil “scrubs” the meat and bones, forcing the impurities to be released. 
  • Make sure to occasionally, skim the soup of any fats or particles and discard.
  • Season with salt or fish sauce.

Chinese Daikon and Carrot Soup Recipe – VIDEO

 

More Asian Soup Recipes

Have you tried this Chinese Daikon and Carrot Soup recipe? Feel free to leave a star rating and I”d love to hear from you in the comments below!

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Chinese Daikon and Carrot Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 8-10Prep Time:10 minutesCook Time:30 minutes
Course: Main Course, Soup
Cuisine: Asian, Chinese
Keyword: carrot soup, daikon soup, raddish coup
Servings: 10 servings
Calories: 143 kcal
Author: Jaden Hair
Ingredients
  • 1 pound pork cut into large chunks
  • 6-8 dried shrimp
  • 2-3 dried scallops
  • One 2-inch piece of ginger cut into chunks
  • 2 whole cloves garlic
  • 1 large Daikon radish peeled and cut into chunks
  • 3 large carrots peeled and cut into chunks
  • 2-3 to matoes cut into quarters
  • Salt to taste
Instructions
  1. Bring a large soup pot filled with water to a rolling boil. Add pork and bones and let boil rapidly for 10 minutes.
  2. Remove pork and set aside. Drain and discard the water, clean the pot if needed. Fill the pot with new water to make the broth (approximately 4 quarts) and add in the pork, bones, shrimp, scallops, ginger, garlic.
  3. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.
  4. Occassionally, skim the soup of any fats or particles and discard. Add radish, carrots and tomatoes to the soup and simmer for another 15-20 minutes. Season with salt (or fish sauce) to taste.
Recipe Notes
  • Feel free to swap protein and veggies.
  • Doing a violent boil "scrubs" the meat and bones, forcing the impurities to be released. 
  • Make sure to occasionally, skim the soup of any fats or particles and discard.
  • Season with salt or fish sauce.
Nutrition Facts
Chinese Daikon and Carrot Soup
Amount Per Serving
Calories 143 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 109mg5%
Potassium 335mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 9g18%
Vitamin A 3262IU65%
Vitamin C 12mg15%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.