Green Radish, Lily Bulb, Dried Duck Kidney and Pork Rib Soup

Why people make this soup

There is an old saying in Cantonese households: “Eat radish in winter and ginger in summer, and you’ll stay well all year round.” As autumn turns dry and cool, eating radish becomes especially valued. The green radish — different from the more common white daikon — has a beautiful jade-green skin and a slightly sweet, less pungent flavour. Combined with moistening lily bulb, classic apricot kernels, nourishing dried figs and the distinctive umami depth of cured duck kidney, this soup is a seasonal staple that the whole family can enjoy. It is particularly well-loved for those autumn days when the air feels dry and the throat begins to feel scratchy.