Sweet and tasty green radish carrot pork bone soup (青紅蘿蔔豬骨湯) is a classic Chinese soup. This green carrot soup recipe has both instant pot and top stove methods.
Love authentic Chinese soups? Check out these watercress pork soup, lotus pork soup and dried bok choy soup recipes.
Green Radish Carrot Pork Bone Soup (青紅蘿蔔豬骨湯):
Green radish carrot pork bone soup is very common soup among Chinese families, especially in Hong Kong and southern part of China. Also, it is one of my favorite childhood soups. This green radish carrot pork soup is sweet because the natural sweetness from green radish and carrots.
This Chinese carrots soup is very simple and easy to make it. In this recipe, I have instant pot pressure cooker and top stove methods. Surely, instant pot green radish soup is tasty and simple.
What are the benefits of green radish soup?
In Chinese medicine practice point of view, each Chinese soup has its functions and benefits for health. Green radish carrot pork bone soup is well known as reduce internal heat in order to balance qi (氣), air or energy flow, inside the body.
Besides, green radish and carrot have rich vitamins and fibers. In addition, this carrots pork soup is good for nourishing skin, strengthening spleen and helping with digestion. However, if you have a weak stomach or diarrhea don’t recommend to drink this soup as often.
What is green radish?
Green radish is an raphanus sativus variety radish and a member of the brassicaceae or cruciferae family along with arugula, broccoli, and turnips. The entire plant is edible, including roots and leaves. Green radish just the same as normal radish or turnip, but is green. Often, in Chinese it called “green carrots”.
On the other hand, green radish has rich nutritions, vitamins and fibers. Not only green radish is low in calorie, but also helps increase immunity, prevent cancer and stabilize blood pressure.
What are the ingredients in radish green soup?
The ingredients are very simple green radish, carrots, pork bones and water.
Cooking tips for how to cook green radish soup:
- Peel carrots and radish skin and cut into chunks.
- Wash pork bones with hot water. Some like to boil the bones to remove blood and fat before making soup.
- Put ingredients into instant pot and add 8 cups of water. Then, push manual button for 60 minutes at high pressure and natural release.
- If you use top stove method, add 10 cups of water instead 8 cups. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
FAQs:
How to cook green radish?
Generally, people like to use green radish to make soup, kimchi or just eat them fresh.
Do you need to peel radish?
Yes, normally I do peel the skin and cut them in chunks.
Why my radish taste bitter?
Normally radish taste juicy and little sweet. But, some do taste bitter because they plant in a wrong time, poor cultural practices, low moisture and etc.
Instructions for instant pot radish green soup:
1. Peel carrots skin and cut into chunks
2. Then, peel green radish skin and cut into chunks.
3. Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
4. Put all the ingredients pork bones, carrots, green radish, and add 8 cups water into instant pot pressure cooker. Then, close the lid and vent. Put manual button for 60 minuets on high pressure and natural release.
5. Skimming the fat (you can buy this type of strainer), and add salt to your taste. Enjoy this top stove and instant pot green carrot soup recipe! Also, check out these tomato potato soup, sweet corn pork soup and Korean ginseng chicken soup recipes.
Instructions for top stove method:
1. Peel carrots skin and cut into chunks
2. Then, peel green radish skin and cut into chunks.
3. Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
4. Put all the ingredients pork bones, carrots, green radish into pot and add 10 cups of water. Next, turn on fire to high and let it cook until the water is boiling. Then, turn the fire to medium-small and simmer for 1.5 hours.
5. Skimming the fat (you can buy this type of strainer), and add salt to your taste.
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Green Radish Carrot Pork Bone Soup
Video
Ingredients
- 1 medium size Green radish
- 4 small Carrots
- 1.5 lbs Pork bones
- 8 cups Water (if top stove method use 10 cups)
- Salt to your taste
Instructions
INSTRUCTIONS FOR INSTANT POT:
- Peel carrots skin and cut into chunks
- Then, peel green radish skin and cut into chunks.
- Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
- Put all the ingredients pork bones, carrots, green radish, and add 8 cups water into instant pot pressure cooker. Then, close the lid and vent. Put manual button for 60 minuets on high pressure and natural release.
- Skimming the fat (you can buy this type of strainer), and add salt to your taste.
INSTRUCTIONS FOR TOP STOVE METHOD:
- Peel carrots skin and cut into chunks
- Then, peel green radish skin and cut into chunks.
- Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
- Put all the ingredients pork bones, carrots, green radish into a pot, and add 10 cups of water. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
- Skimming the fat (you can buy this type of strainer), and add salt to your taste.
Notes
Cooking tips for how to cook green radish soup:
- Peel carrots and radish skin and cut into chunks.
- Wash pork bones with hot water. Some like to boil the bones to remove blood and fat before making soup.
- Put ingredients into instant pot and add 8 cups of water. Then, push manual button for 60 minutes at high pressure and natural release.
- If you use top stove method, add 10 cups of water instead 8 cups. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
Nutrition
Evelyn says
Hello Tracy! Thank you so much for sharing your memories and recipes.
Having been born and raised in Vancouver, B.C. Canada, I felt like I was slowly becoming disconnected from the deep understanding of food as medicine in my Chinese heritage. I missed these recipes with which my grandparents and parents nourished my body, mind, and soul. I sincerely appreciate the contemporary use of the Insta-pot in your recipes too! Thanks so much for serving as a link to my past.
Best wishes, Evelyn
Tracy O. says
Evelyn,
Thank you so much for your comment! It truly warms my heart to hear that you found something you like as well. Your thoughts are always appreciated.