Daikon (White Radish) and Pork are a great combination. I used them for a variety of dishes, but this is a simple soup that can be cooked with those two ingredients only. Of course you can add extra ingredients such as Carrot and Asian Mushrooms. It is a good idea to season the soup strongly, and pour it over warm cooked Rice OR Noodles.

Makes

2 Servings

Ingredients

200g Daikon *OR add as much as you like
150g thinly sliced Pork *cut into bite-size pieces
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
1 teaspoon grated Ginger
1 teaspoon Soy Sauce *alter to suit your taste
A few drops Sesame Oil
Salt & White Pepper
1 tablespoon Potato Starch *optional, mixed with 1 tablespoon Water
Finely chopped Spring Onion

Method
  1. Peel Daikon and cut into bite-size pieces, 4 to 5mm thick. You can cut thicker, but it would take longer time to cook.
  2. Place Daikon and Chicken Stock in a saucepan, cover with a lid, and cook for 10 minutes OR until Daikon is soft.
  3. Add Pork, Ginger, Soy Sauce and Sesame Oil, and bring back to the boil. It won’t take long to cook Pork. Add Salt & White Pepper as required.
  4. Today I slightly thickened the soup. If you want to do so, mix Potato Starch and Water, and add the mixture to the boiling soup as you stir it.
  5. Add finely chopped Spring Onion and enjoy. *Note: It is a good idea to season the soup strongly, and pour it over warm cooked Rice OR Noodles.