Daikon Radish Pork Soup is a classic Chinese soup made with cubed daikon radish, pork bone broth, ginger, and garlic. It's soothing, warming, and healthy too which explains why we make it so often.
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What is Daikon Radish?
Daikon is a type of radish that's native to China and Japan. Many different places call it different names such as Japanese radish, Chinese turnip, white radish, winter radish, Oriental radish, mooli and more.
The words Daikon actually translates to "Big Root" in Japanese language, and that makes total sense because it is a giant root!
If you're looking to learn more about Chinese / Asian vegetables - check out my post here all about the various types!
There are actually may ways to prepare Daikon Radish so if you're looking for more, check out this post.
How to prepare daikon radish for soup
For soup, you will want to cut the daikon radish in to small cubes. To do so, start by cutting off the ends with a knife. Then, cut width wise in to 1 inch length. Then for each of these, cut in to 1x1 cubes.
How to cook Daikon Radish Pork Soup (Step by Step)
First, gather your ingredients:
- 1 lb pork bones
- 1 medium daikon, cut in to 1 inch cubes
- 1 tablespoon ginger, sliced
- 1 carrot, cut in to chunks
- 2 tablespoon rice wine
- 5 cloves garlic, roughly chopped
- Salt, to taste
- White pepper, to taste
Cover the bones with cold water in a pot, bring to boil over medium-high heat, discard the scummy water, rinse under running water, drain well and set aside.
In a soup pot, add pork bones , daikon, ginger, carrot, rice wine, and enough water to cover.
Bring to a boil under high heat, turn to low heat and simmer for about 35 minutes with lid on. Add salt and white pepper, stir to mix well.
Optionally, you can sprinkle with chopped green onions. Remove from heat and serve!
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze the soup (without the daikon) for up to 2 months. Daikon tends to get mushy after freezing, so if you want to freeze, cook fresh daikon and add later when reheating.
- Reheat: Warm gently on the stovetop over medium-low heat until hot. If reheating from frozen, thaw overnight in the fridge before reheating.
FAQ
Can I make this soup ahead of time?
Yes! In fact, the flavors often deepen after resting in the fridge overnight. Just reheat gently before serving.
Can I use other cuts of pork besides bones?
Absolutely. Pork ribs, pork neck bones, or even chicken bones can be used. The flavor will be slightly different but still delicious.
Do I have to peel the daikon?
Peeling is recommended since the skin can be a little tough and bitter, but if your daikon is very fresh and tender, you can leave some skin on.
Can I cook this in the Instant Pot?
Yes. After blanching the pork bones, combine all ingredients in the Instant Pot, add water to cover, and cook on High Pressure for 20-25 minutes, then natural release.
Why does my broth look cloudy?
That usually means it was boiled at too high a heat. Keep it at a gentle simmer for a clearer broth.
Daikon Radish Pork Soup Recipe
Daikon Radish Pork Soup is a classic Chinese comfort dish made with cubed daikon radish, pork bone broth, ginger, and garlic. It’s soothing, warming, and healthy—which explains why it’s a staple in so many Asian households, including ours!
Ingredients
- 1 lb pork bones
- 1 medium daikon radish, peeled and cut into 1-inch cubes
- 1 tablespoon ginger, sliced
- 1 carrot, chopped into chunks
- 2 tablespoons rice wine
- 5 cloves garlic, roughly chopped
- Salt, to taste
- White pepper, to taste
- (Optional) Chopped green onions, for garnish
Instructions
- Blanch the pork bones: Place the bones in a pot and cover with cold water. Bring to a boil, then discard the water. Rinse the bones under running water, drain well, and set aside.
- Simmer the soup: In a clean soup pot, combine the blanched pork bones, daikon radish, ginger, carrot, rice wine, and enough water to fully submerge the ingredients.
- Cook: Bring the pot to a boil, then reduce to low heat. Cover with a lid and simmer for about 35 minutes, or until the daikon is tender and the broth is rich and flavorful to your liking.
- Season & serve: Add salt and white pepper to taste. Garnish with chopped green onions if desired. Serve warm.
Notes
- No pork bones? You can substitute with pork ribs or even chicken bones if needed—the flavor will be slightly different but still delicious.
- Clear broth tip: If you prefer a clearer soup, skim off any foam or fat that rises to the top during simmering.
- Cooking time & safety: The pork bones are fully cooked and safe to eat after blanching and simmering for about 35 minutes.
- Flavor depth: For a light, everyday family-style soup, 35 minutes is perfect. If you want a richer, collagen-heavy broth like Cantonese restaurant soups, extend the simmering to 1.5–2 hours.
- Daikon texture: For daikon that almost melts into the broth, add it earlier in the simmer. For a firmer bite, add it toward the last 30 minutes of cooking.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 40mgSodium: 34mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 12g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Chinese Soups
Warm, comforting, and full of bold flavors! These soup recipes are easy to make and perfect for cozy meals at home.
- Chinese Chicken Mushroom Soup (香菇雞湯) - A nourishing soup made with chicken, shiitake mushrooms, and red dates. Rich, earthy, and deeply flavorful.
- Chinese Corn Carrot Pork Bone Soup - A light yet flavorful broth simmered with pork bones, sweet corn, carrots, garlic, and ginger.
- Luo Song Tang (Chinese Borscht Soup 羅宋湯) - A tomato-based Chinese soup with beef, potatoes, onions, and cabbage. Hearty, tangy, and a perfect East-meets-West comfort food.
- Tomato Bean Sprouts Soup (番茄豆芽湯) - A light and refreshing soup made with pork bone broth, fresh tomato wedges, and crunchy mung bean sprouts. Nutritious and quick to make.
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