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.