Carrot, daikon and corn soup

This is one of the easiest and most commonly made soups in Hong Kong kitchens. If you use organic carrots and daikon, you can just give the skin a really good wash and leave it on.

Carrot, daikon and corn soup Credit: Alana Dimou

• serves

  8

• prep

  5 minutes

• cook

  3 hours

• difficulty

  Easy

Ingredients

• 2 corn cobs, washed
• 1 kg pork bones
• 2 carrots (about 600 g), peeled and cut into bite-sized pieces
• 400 g daikon, peeled and cut into bite-sized pieces
• 4 dried red dates
• fine sea salt

Instructions

1. Cut each corn cob into four or five pieces. You can keep the husk on if you wish – it will certainly contribute to the flavour.
2. Give the pork bones a good wash to remove any excess blood.
3. Put all the ingredients in a large saucepan, add 3 litres water and bring to the boil over high heat, skimming off any impurities on the surface. Boil for 30 minutes, then reduce the heat to medium, cover with a lid and simmer for 2 hours. Remove from the heat and leave, covered, for another 30 minutes.
4. Season to taste with salt and ladle into bowls. You can eat the soup with the pork and vegetables left in, or just the broth by itself.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.