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.

Method

1. Peel the green radish and cut into large chunks.
2. Rinse and soak the lily bulb and apricot kernels.
3. Rinse the dried figs.
4. Blanch the pork ribs and cured duck kidney briefly in boiling water to remove impurities. Drain.
5. Place all ingredients into a pot with 2.4 L of water.
6. Bring to a boil over high heat, then reduce to a medium-low simmer and cook for about 1.5 hours until the liquid reduces to about 1.2–1.5 L.
7. Serve with both the soup and the cooked ingredients — all are delicious.

Nourilo’s Tips

This soup is naturally sweet and fragrant — a real crowd pleaser for all ages. The cured duck kidney (chen shen) is what gives it a distinctive depth. If you cannot find it at a Chinese dried goods or medicine shop, substitute with 3–4 dried scallops — the nourishing and flavour-enhancing effect is similar. Cured duck kidney is also rich in iron and particularly valuable for those with poor appetite or mild anaemia.