Burdock Root, White Radish & Lean Pork Soup

Why people make this soup

Dry autumn air has a way of creeping into the throat — a scratchy, parched feeling that gets worse after a week of takeaway food or a few nights without enough sleep. Fresh burdock root, well known as a vegetable in Japanese cooking (gobo), has a long tradition in Chinese food therapy as a throat-clearing, heat-resolving ingredient that also “vents lung qi.” White radish — or green radish for an even stronger cooling effect — is one of the most used vegetables in Chinese cooking for dissolving food stagnation, relieving coughs, and soothing a raw throat. Together with ginger and lean pork, this is a deeply nourishing, clean-tasting soup that works for the whole family. Nourilo particularly recommends it for people who have been eating too much fried or spicy food and feel the consequences in their throat.

Method

1. Scrub the burdock root thoroughly with a brush (leave the skin on); cut into sections.
2. Peel the white radish and cut into chunks; keep any tender green leaves from the top.
3. Slice the lean pork and blanch briefly in boiling water; drain.
4. Place pork and ginger in a pot with 2.4 L of water; bring to a full boil.
5. Add burdock and radish. Reduce to a medium-low simmer and cook for 1.5 hours.
6. Serve warm with the soup and some of the vegetables.

Nourilo’s Tips

This soup is also beneficial for people with high blood pressure or diabetes, as both burdock and radish are associated with supporting blood sugar and blood pressure regulation. If you prefer a vegetarian version, replace the pork with 38–75 g of yellow or black soy beans plus a few dried figs for sweetness. Green radish gives an even stronger throat-clearing effect than white radish. Dried burdock — roughly 38 g — can be used when fresh is unavailable.