Radish Soup

The white radish or lo bak in Cantonese is also known as Daikon in Japanese. It looks like a cross between a white carrot and a turnip. It is the root of a plant that is related closely to mustard and has a slight peppery flavor. It can be eaten raw as an appetizer or in salads. Always choose the firm, smooth-skinned ones with no cracks or blemishes.


The radish is rich in vitamins A, B, C, D, E and a host of other minerals such as sulphur, iron, and iodine, potassium, magnesium and folate. It has both antioxidant and anti-inflammatory properties.

The Chinese however, believes that if you have taken some nourishing herbs earlier, always wait a few days before you consume radish as it negates or neutralizes the benefits of your herbs.

Radish Soup



300gm radish
200 gm spareribs or lean meat
1 carrot
1 piece dried orange peel, 1 inch length
6 red dates
1/2 tsp peppercorn, slightly crushed
1 tsp salt
2 liter water

1. Remove the skin from the radish and carrot and cut into small sections.
2. Put all the ingredients into the pressure cooker.
3. Boil over high heat till the second red indicator ring is visible.
4. Switch to very low heat and simmer for 20 minutes.
5. Remove from fire.
6. Serve hot with rice.