Green Radish, Black Fungus, Fig and Pork Rib Soup

Why people make this soup

There’s an old saying: “Eat radish in winter and ginger in summer, and you’ll stay well all year.” When families gather around the hotpot in cool weather, a bit of radish helps soothe the throat and clear heat — and green radish is especially good for the throat. Despite a slightly peppery raw taste, it turns sweet and mild in soup. Green radish is traditionally associated with aiding digestion (it carries enzymes that break down starch and fat) and with helping the body clear waste. Paired with white-backed black fungus, traditionally valued for nourishing qi and blood, plus figs and almonds, it becomes a nourishing pot that many keep as a supportive soup during recovery.