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Chinese Daikon and Carrot Soup

Jaden Hair
Servings: 8-10Prep Time:10 minutesCook Time:30 minutes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 10 servings
Calories 143 kcal


  • 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


  • 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.
  • 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.


  • 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.


Sodium: 109mgCalcium: 27mgVitamin C: 12mgVitamin A: 3262IUSugar: 2gFiber: 1gPotassium: 335mgCholesterol: 40mgCalories: 143kcalSaturated Fat: 4gFat: 10gProtein: 9gCarbohydrates: 5gIron: 1mg
Keyword carrot soup, daikon soup, raddish coup
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