Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Dried shiitake mushrooms need to be soaked in water for 2 hours until fully softened; reserve the mushroom soaking liquid for later.
Watch out
Rinse the mushrooms lightly before soaking
do not discard the soaking water as it holds rich flavor
Keep fingers curled while cutting raw meat, and thoroughly wash hands and cutting board after handling to prevent cross-contamination.
Place 400g of pork on the cutting board and chop into medium chunks of about 3-4 cm using a cleaver.
Watch out
Do not cut the pork too small, otherwise it will shrink excessively and break apart during long boiling.
Place the chopped 400g pork chunks into a saucepan and add enough cold water to submerge the meat completely.
Watch out
Parboiling must start with cold water
hot water will instantly cook the meat surface and trap scum inside
Turn heat to highest and bring to a rolling boil until thick grey scum floats up, then turn to medium heat and keep parboiling for 4-5 minutes to extract impurities.
local_fire_departmentHigh heat then medium heat, cook 4-5 minutesWatch out
Keep parboiling strictly to 4-5 minutes
do not overcook or the pork will lose its natural flavor
Use chopsticks to transfer the parboiled pork into a bowl of cold water to shock it, rinse away all clinging scum, then drain and set aside.
Watch out
Make sure to thoroughly rinse off scum stuck to the pork surfaces, otherwise the soup will become cloudy.
Trim the ends of 900g white radish with a cleaver, then peel the skin off completely with a vegetable peeler.
Watch out
Peel a slightly thick layer off the radish to remove the bitter outer skin for a sweeter broth.
Trim the ends off 115g carrots and peel away the outer skin using a peeler.
Watch out
Discard vegetable peels into a dedicated bowl next to the board to keep your station clean.
Use the rolling oblique cut technique by turning the carrot after each cut to produce uniform 115g triangular carrot chunks.
Watch out
Keep chunks medium-large so they do not disintegrate during prolonged stewing.
Cut the white radish in half lengthwise, lay the flat side down on the cutting board for stability, and slice into thick triangular chunks.
Watch out
Always place the flat cut side down on the cutting board to stop it rolling and avoid slipping with the cleaver.
Place 15g of ginger on the cutting board and smash it lightly using the flat side of a cleaver.
Watch out
Smashing ginger ruptures its cell walls, letting the flavor infuse much better into the broth.
Pour 1920ml (about 8 cups) of water into a large soup pot, cover with lid, and turn to highest heat until almost boiling.
local_fire_departmentHigh heatWatch out
Preheating the soup water saves cooking time overall.
Add the 55g soaked shiitake mushrooms together with their soaking liquid into the pot, followed by the 400g parboiled pork, 900g radish chunks, 115g carrot chunks, and 15g smashed ginger.
Watch out
Slide the ingredients into the pot gently near the water level to avoid hot water splashing.
Cover the pot securely with the lid and bring to a rolling boil over high heat.
local_fire_departmentHigh heatWatch out
Never add salt at this initial boiling stage
as the soup reduces during cooking, early salting will make it too salty
Remove the lid, lower heat to low, and skim off the floating foam and residual impurities using a ladle until the surface is clear.
local_fire_departmentLow heatWatch out
Skimming foam removes denatured protein scum and ensures a clean, sweet taste.
Leave the lid slightly ajar to prevent boil-over, turn to medium-low heat and simmer for 30 minutes until the radish becomes translucent and tender.
local_fire_departmentMedium-low heat, simmer for 30 minutesWatch out
Keep the lid slightly open
sealing it fully risks the boiling soup spilling over the burner
Open the lid, add 10g (2 tsp) of salt, stir with a ladle until fully dissolved, taste and adjust if necessary, then serve hot into bowls.
Watch out
Always add salt at the very end when soup is finished cooking to accurately control the saltiness.
Glehnia Root and Solomon's Seal Soup with Dried Lily Bulbs
Snow Fungus with Apple and Snow Pear Soup
Lotus Root Soup with Dried Octopus and Pork Shank
Hong Kong Home-Style Hot and Sour Soup
Nourishing American Ginseng Chicken Soup
Green and Red Radish Pork Bone Soup with Dried Oysters