Fresh Burdock, Green Radish and Chinese Olive Pork Rib Soup

Why people make this soup

Nourilo spotted slim, fine fresh burdock at the market — more fragrant than the thick stalks, and when you slice it open you catch a faint ginseng-like scent, which is why it’s nicknamed “Eastern ginseng.” In traditional thinking burdock is associated with dispersing wind-heat and soothing the throat, and modern study notes it is rich in minerals and vitamins. Simmered with throat-friendly Chinese olive, green radish, dried fig and corn, it makes a clear, comforting soup for when the throat feels rough.

Method

1. Wash the burdock and cut into sections.
2. Peel the green radish and cut into chunks.
3. Lightly crush the Chinese olives with the flat of a knife; rinse the figs; husk and chunk the corn.
4. Blanch the pork ribs.
5. Put everything in a pot with 2.7 L of water and simmer 2 hours down to 1.2 L; serve the soup with the ingredients.

Nourilo’s Tips

Burdock has the highest calcium of the root vegetables, traditionally seen as good for the bones. This clear, sweet soup is also considered friendly to people with diabetes, higher blood lipids, or cardiovascular concerns. Homemakers and cooks who spend long hours over a gas flame may enjoy it too.