Taiwanese Pork Rib and Daikon Soup Recipe

Taiwanese pork rib and daikon soup is a clear, gently savory soup of tender pork ribs, sweet daikon radish, ginger, and scallions. A brief blanch helps keep the broth clean-tasting, while a slow simmer gives the ribs time to become tender and the daikon time to absorb their flavor. Home-style versions vary, so this recipe keeps the seasoning simple and lets the main ingredients shine.

Ingredients

2 lb (900 g) meaty pork spare ribs, cut into 2-inch (5 cm) pieces
1½ lb (680 g) daikon radish, peeled and cut into 1-inch (2.5 cm) chunks
8 cups (1.9 L) water, plus extra for blanching the ribs
1 piece fresh ginger, about 2 inches (50 g), lightly smashed
2 scallions (about 30 g), trimmed and cut into 2-inch (5 cm) lengths
1 tablespoon (15 ml) Taiwanese rice wine (mijiu) or Shaoxing wine, optional
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground white pepper, plus more to taste
2 tablespoons (8 g) chopped cilantro, optional, for serving

Instructions

Prepare the ingredients. Peel the daikon and cut it into fairly even chunks so the pieces soften at about the same rate. Smash the ginger with the flat side of a knife to help release its aroma, and cut the scallions into lengths. Keep the ribs chilled until you are ready to blanch them. Set a large bowl of cold water beside the sink for rinsing the blanched ribs.
Blanch the ribs. Put the ribs in a large pot and add enough cold water to cover them by about 1 inch (2.5 cm). Bring the water to a boil over medium-high heat and boil for 5 minutes, skimming off the gray foam that rises. Drain the ribs carefully and rinse them briefly under cool running water to remove any remaining foam. Wash the pot before using it for the soup. Blanching is a flavor-and-clarity step; it is not a substitute for thoroughly cooking the pork.
Start the broth. Return the clean pot to the stove and add the blanched ribs, 8 cups (1.9 L) fresh water, ginger, scallions, and rice wine if using. Bring the liquid just to a boil, then lower the heat so it maintains a gentle simmer. A few small bubbles are right; a hard boil can make the broth cloudy and cause the meat to toughen at the surface. Skim any fresh foam from the top during the first 10 minutes.
Simmer the ribs. Cover the pot with the lid slightly ajar and simmer gently for 50 minutes. Check every so often that the liquid is not boiling vigorously. If the water level falls noticeably and the ribs are no longer mostly submerged, add a little hot water. The ribs will continue cooking with the daikon, so they do not need to be completely tender yet. For food safety, check the thickest meaty rib with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. This soup cooks the ribs well beyond that point so they become tender.
Add the daikon. Stir in the daikon chunks and return the broth to a gentle simmer. Cook uncovered or partly covered for 25 minutes, turning the pieces once or twice so they cook evenly. They are ready when a chopstick or thin knife slides into the center with little resistance, but the chunks still hold their shape. If your daikon pieces are smaller than 1 inch (2.5 cm), begin checking them after about 18 minutes.
Season and rest. Remove the ginger and scallion pieces if you prefer a clear bowl, or leave them in for a more rustic presentation. Stir in the salt and white pepper, taste the broth, and adjust the seasoning a pinch at a time. Turn off the heat and let the soup stand for 3 minutes before serving. This gives the pork its USDA FSIS-recommended rest after reaching the safe minimum temperature; the ribs should also be tender from the longer simmer.
Serve hot. Ladle ribs, daikon, and broth into warm bowls. Add chopped cilantro if you like, and offer extra white pepper at the table. The soup is ready as soon as it is seasoned; no additional reduction is needed.

Tips

Choose ribs with some meat attached. Spare ribs or St. Louis-style rib pieces make a flavorful broth and give each serving something substantial to eat. Very lean, thin riblets can cook faster and may become dry, so start checking those earlier.
Keep the simmer gentle. A rolling boil agitates the broth and can break the daikon apart. If the surface is bubbling rapidly, lower the heat and partially cover the pot. A clear broth is traditional in many home-style versions, though it will still taste good if it turns slightly cloudy.
Cut the daikon evenly. Pieces close to 1 inch (2.5 cm) cook at a similar pace and are easy to lift into a bowl. If using a particularly large, mature radish, taste a small piece before adding it; older daikon can be more pungent, while younger daikon is usually milder and sweeter.
Adjust salt at the end. The broth reduces a little as it simmers, and different ribs can contribute different amounts of salt. Start with the listed teaspoon, taste after cooking, and add more only when the broth is hot and ready to serve.

Serving Suggestions

Serve the soup as a warm first course or as part of a Taiwanese-style meal with steamed rice and a few vegetable dishes. It is filling enough to make a simple main meal, especially when each bowl gets a generous piece of rib and several daikon chunks. Keep the broth in a serving pot or ladle it into bowls just before eating so the ribs and radish stay hot.

For a little extra fragrance, put a small dish of chopped scallion or cilantro on the table and let everyone garnish their own bowl. A light sprinkle of white pepper works particularly well with the mild broth. If serving rice, spooning a little broth over it is an easy way to enjoy the soup’s savory flavor without adding a separate sauce.

Variations

Use a different pork cut: Meaty pork neck bones or a bone-in shoulder cut can stand in for spare ribs. Choose pieces that include bone for a full-bodied broth, and allow extra simmering time if they are larger. Check tenderness rather than relying only on the clock, since the size and cut of the meat affect how quickly it softens.

Swap the cooking wine: Taiwanese rice wine, often labeled mijiu, can be difficult to find. Shaoxing wine is a practical substitute and brings a slightly deeper, more toasted aroma. Dry sherry can also be used in the same quantity, though its flavor is not identical; leave the wine out entirely if you prefer, since the soup does not depend on it.

Add another aromatic: A small piece of dried kelp or a few dried shiitake mushrooms can be simmered with the ribs for a deeper savory note. Remove kelp before it becomes overly soft, and remember that mushrooms will make the broth darker and more pronounced. These are optional additions, not necessary for the simple ginger-and-daikon version.

Make it pepperier: Add more ground white pepper at the table rather than increasing it substantially in the pot. This lets diners choose their own level of warmth without masking the gentle sweetness of the radish. Black pepper works in a pinch, but it gives the broth a sharper, more noticeable pepper flavor.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking. For quicker cooling, divide it among shallow, covered containers rather than leaving the full pot on the counter. Store the ribs, daikon, and broth together in the refrigerator for 3 to 4 days. The daikon may soften further as it sits, but the flavor will remain pleasant.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir occasionally and heat until the soup reaches 165°F (74°C), checking with a food thermometer, as recommended for leftovers. If the broth has thickened or reduced, add a splash of water while reheating and taste again for salt. For longer storage, freeze in airtight containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Daikon can become softer after freezing and thawing.

Frequently Asked Questions

Do I have to blanch the pork ribs first?

Blanching is recommended because it removes some surface impurities and foam before the longer simmer, helping the finished broth look cleaner. It also gives you a chance to rinse away residue and start with a clean pot. If you skip it, skim the broth carefully as it heats and expect a less clear result; the ribs still need to cook fully.

Can I use a pressure cooker?

Yes. Blanch and rinse the ribs first, then pressure-cook them with the water, ginger, scallions, and wine according to your appliance’s directions for pork ribs. Add the daikon after pressure-cooking and simmer it without pressure until tender, usually around 15 to 25 minutes depending on the size of the pieces. Releasing pressure and appliance models vary, so follow the manufacturer’s safety instructions.

How do I know when the daikon is done?

Test a chunk with the tip of a knife or a chopstick. It should enter easily, but the daikon should not collapse when lifted with a spoon. Smaller pieces cook sooner, so check early if you cut them below 1 inch (2.5 cm). If they are still firm, simmer for another 5 minutes and test again.

Can I make the soup ahead?

Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The broth may taste even more blended after a night in the refrigerator, and any solidified fat on top can be lifted off before reheating if you want a lighter-feeling broth. Reheat the soup to 165°F (74°C) before serving.

Why is my broth cloudy?

A cloudy broth is usually caused by a vigorous boil, foam left on the surface, or fine particles released as the ribs move around in the pot. It is still fine to eat as long as the soup has been cooked and stored safely. Next time, blanch and rinse the ribs, start with fresh water, skim early foam, and keep the broth at a gentle simmer rather than a rolling boil.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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