Raddish Corn soup

Raddish Corn Soup
In Chinese food raddish is good to clear toxic in our body. Our mothers usually will boil this coup so that it will helps clean our blood. Just like pineapple, it can also aids in cleaning our blood. So listening to the old folks tale, I will boil this soup at least once a month for my family.
Sometimes, I will add Korean red ginseng powder, about 3 teaspoon to the big pot of soup. More for a little bit of ginseng taste.
Sharing this recipe for 11 person.

Pork Ribs 500grams

2 Corn and 2 raddish
Cut them into small pieces for eating eating

4 cloves of garlic, 24 red dates, 4 honey dates, 2 table spoon of wolf berries

Before placing the pork ribs to the main soup, always blanch the pork ribs to remove the smell and some grease. I usually let it boil in high temperature for at least 5 mins.

I use another soup pot to boil the soup. As I am cooking for 11 person, I am using a pot size 11 inches in diameter and 5.5 inches in height.

1. Fill 1/3 pot with water (Before placing any ingredients-will add in more if required after adding all ingredients. It all depends on how much soup we want)

2.Add red dates, garlic and honey dates.

3. Cook under high fire until it boils.

4. Add cut corn and raddish and let it boil under high fire.

5. Add blanched porkribs. Once the soup started to boil, we turn the heat to low fire. Let it boil for 45 mins. 

6. Add salt to taste, wolf berries and let it boil. Turn off the fire and let the soup sit for at least 4 hours. 

7. 1 hour before serving, Heat up the soup under high fire and let it boil. Turn off and let it sit until we serve.

I always recommend preparing the soup at least 5 hours before serving time so that the soup has the rich aroma taste.