Green Radish, Apricot Kernel, Fig and Dried Scallop Soup

Why people make this soup

There is an old Cantonese saying: “Eat radish in winter, eat ginger in summer, and you’ll stay healthy all year.” Green radish in particular has long been called the “natural digestive” in folk tradition — associated with breaking down starches and fats, calming excess stomach acid, and keeping the gut moving. Traditional Chinese food therapy adds further depth: green radish is thought to have a special ability to clear coal-gas toxins, which made it particularly prized among home cooks and professional chefs who spent hours over a gas flame.

As the weather turns dry — whether from the season, late nights, or too much fried or spicy food — a sore, dry throat and a sense of inner heat can creep in. This is exactly the kind of discomfort this soup addresses. The green radish, sweet apricot kernels, dried figs, and dried scallops work together in a broth that is clear, naturally sweet, and deeply moistening.

Method

1. Peel and cut the green radish into chunks.
2. Soak the apricot kernels and dried scallops in cold water for 20–30 minutes until softened.
3. Halve the dried figs.
4. Blanch the lean pork in boiling water briefly to remove impurities, then slice.
5. Combine all ingredients in a pot with 2.4 L of water. Bring to a boil, then reduce to a steady simmer.
6. Cook for 1.5 hours (90 minutes) until the broth is reduced to 1.2–1.5 L.
7. Serve immediately, eating the soup alongside the vegetables, pork, and other solid ingredients.

Nourilo’s Tips

This soup is naturally sweet and suitable for the whole family. When selecting a green radish, look for one with smooth, blemish-free skin and a noticeable weight in your hand — these are signs of freshness. The outer skin should be green fading to white at the base. Lean pork can be replaced with chicken feet or cashew nuts if preferred.