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. Bro Niu particularly recommends it for people who have been eating too much fried or spicy food and feel the consequences in their throat.

Who it suits / who should be cautious

• Suitable for adults and children of all ages (toddlers included) with dry mouth, scratchy or swollen throat, or a mild cough
• The soup is slightly cooling in nature, so those with a weak, cold stomach (prone to loose stools or stomach pain) should enjoy it in moderation or combine it with warming soups at other meals
• Those currently taking herbal tonic supplements (bu pin) should avoid radish, which can counteract their effects
• If symptoms are severe — high fever that will not come down, very painful throat, suspected infection — please see a doctor first

Why these ingredients (the food-therapy logic)

• Fresh burdock root (niu bang / Arctium lappa): In traditional Chinese food therapy, fresh burdock is valued for clearing heat, resolving toxicity, and “dispersing wind heat” from the throat and skin; it also contains inulin, a prebiotic fibre with recognised nutritional value
• White radish / daikon (bai luo bo): One of the best-known cooling, throat-clearing vegetables in the Cantonese kitchen; associated with relieving food stagnation, dissolving phlegm, and calming coughs; green radish is slightly stronger in cooling nature
• Ginger (sheng jiang): Adds warmth to balance the cooling ingredients and aids digestion
• Lean pork: Provides protein and depth of flavour; blanching first ensures a cleaner broth

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Fresh burdock root (xian niu bang)	~150 g (4 liang)	Scrub well with skin on; cut into sections
White radish / daikon (bai luo bo)	1 medium	Peeled and cut into chunks; include tender top leaves if available
Fresh ginger	2 slices
Lean pork	~300 g	Blanched; alternatively add 2 liang yellow or black soy beans instead
Water	8 bowls (~2 L)

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 8 bowls 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.

Bro Niu’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 1–2 liang 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 1 liang — can be used when fresh is unavailable.

Community questions answered (selected)

• Q (Celine): Can a 4-year-old child drink this burdock soup? Bro Niu: This burdock soup is suitable for young and old alike — even small children can drink it.

• Q (Amy Wong): Is this soup right for a scratchy, tickling cough? Bro Niu: Yes, it is suitable for a tickling throat with cough. Green radish instead of white will be even better.

• Q (reader, anonymous): Can I add corn to the soup? Bro Niu: Yes, corn can be added. Red carrot can also be added.

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Published September 14, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.