Saturday, December 5, 2009
Daikon Soup with Short Ribs
It has been a while I haven't posted anything about Asian food since last October and I'm pretty sure you readers are looking forward for my next Asian recipe. This recipe is a classic winter comfort soup that is easy to assemble. However, it takes quite some time to cook. For the vegetarian version, water is substituted for vegetable broth and obviously, the ribs are omitted.
Preparation Time : 5 mins
Cooking Time : 1 hour 45 mins
1 lb short ribs, separated into individual ribs
4 cups water
1 large daikon
1. In a medium pot, place ribs in water and bring to a boil. Reduce to a simmer and remove scum from the top of the liquid. Simmer for about an hour or until almost tender.
2. Meanwhile, peel and slice daikon into 1'' thick rounds, then into quarters.
3. Add daikon to the soup, and simmer for 45 more mins or until daikon and ribs are tender. Add salt to taste. Serve.