Green and Red Radish Beef Shank Soup

Why people make this soup

Green-and-red radish soup is one of the most beloved weeknight soups in Cantonese households. The two radishes bring complementary flavours — the green radish adds a gentle peppery edge while the carrot lends natural sweetness — and together with tender beef shank, the broth turns wonderfully clear and fragrant. In traditional food therapy, this combination is said to support the spleen and stomach, ease fluid metabolism, and help the body clear mild internal heat. Families who cook with gas burners sometimes mention that radish juice has long been used as a home remedy after accidental gas exposure, although nothing replaces calling emergency services in a genuine emergency.

Method

1. Peel the green radish and carrot; cut both into chunky pieces about 3–4 cm thick.
2. Place the beef shank in a pot of cold water, bring to a boil, and blanch for 5 minutes to remove impurities. Rinse under cold water.
3. Transfer all ingredients — the blanched beef shank, both radishes, ginger slices, and about 2.4 L of water — to a clay pot or heavy saucepan.
4. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer.
5. Simmer for about 2 hours until the beef is very tender and the broth is sweet.
6. Serve with the broth and all the solids. The beef shank can be sliced at the table.

Nourilo’s Tips

• If using a whole beef shank (jin qian zhan / money tendon cut), Nourilo prefers to cook it whole, then slice it after the soup is ready.
• This soup is also comforting for dry coughs, mouth sores, or mild difficulty urinating — it has a moist, cooling quality.
• Do not drink radish soup on the same day you are taking ginseng, Korean red ginseng, or similar tonifying herbs. White radish and green radish both belong to the same botanical family and are considered to neutralise the tonic effect. Carrot is considered a different species, so small amounts are generally fine.
• A reader noted that you can add salted duck kidney (chen ya shen) together with the radishes for extra flavour — Nourilo agrees this makes a wonderful and nourishing variation.