Clear Pork Rib and Daikon Soup with Ginger

What you need

• 600 g (1 1/3 lb) pork spare ribs, cut into 4 cm (1 1/2 in) pieces between the bones
• 600 g (1 1/3 lb) daikon, peeled
• 4 slices fresh ginger, about 3 mm thick
• 2 l (2 quarts) water, for the soup, plus water for blanching
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp ground white pepper
• 2 stalks scallions, thinly sliced

Method

Restated from the original video

1. 1

   Put the ribs in a pot, cover with cold water and bring to a boil over high heat. Boil hard for 3-4 min, until grey scum rises to the top.

2. 2

   Drain the ribs and rinse them under warm running water. Wash the pot to remove any scum stuck to the sides.

3. 3

   Cut the daikon into chunks about 3 cm (1 in) thick.

4. 4

   Return the ribs to the clean pot with the ginger and 2 l (2 quarts) of fresh water. Bring to a boil, then lower the heat until the surface barely trembles.

5. 5

   Partly cover the pot and simmer for 40 min.

6. 6

   Add the daikon. Simmer for another 35-45 min, until a chopstick slides into the daikon with no resistance and the meat pulls easily off the bone. The pork is cooked through by then.

7. 7

   Stir in the salt and white pepper. Simmer for 5 min, then taste and add more salt if needed.

8. 8

   Skim some fat from the top if you want a lighter soup.

9. 9

   Ladle into bowls, dividing the ribs and daikon evenly, and scatter the scallions on top.

Imported from dailycookingquest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.