Ginger and Radish Soup
A comforting, warming broth with tender radish chunks and aromatic ginger slices that gently boost digestion and circulation.
Ingredients
White radish
1 medium, cut into large chunks
Fresh ginger
4-5 thick slices
Water
6-8 cups
Garlic
2 cloves, minced
Green onions
2 stalks, sliced
Salt
to taste
White pepper
a pinch
Sichuan peppercorns
a pinch
Light soy sauce
1 teaspoon
Rice vinegar
1 teaspoon
Sesame oil
1 tablespoon for finishing
Instructions
1
Prepare the vegetables
Cut the white radish into generous chunky pieces about 2 inches across. Slice the ginger into thick rounds, leaving the skin on for extra warmth.
2
Simmer the broth
Bring a pot of water to a boil, then add the radish and ginger. Reduce to a gentle simmer and let cook uncovered for about 30 minutes until the radish becomes soft and translucent at the edges.
3
Create the flavor base
While the soup cooks, place minced garlic and sliced green onions in a small bowl. Add a pinch of white pepper and Sichuan peppercorns. Drizzle with a little soy sauce and rice vinegar.
4
Finish with aromatic oil
Heat a tablespoon of sesame oil until it just begins to smoke. Pour the hot oil over the garlic and scallion mixture—it should sizzle and release a fragrant aroma. Carefully stir this seasoned oil into the simmering soup.
5
Serve warm
Taste and adjust salt as needed. Ladle the soup into bowls while piping hot. The broth warms the stomach while the radish gently supports digestion.
