Pork rib soup with daikon

This pork rib soup with daikon (蘿蔔排骨湯) is a Taiwanese winter soup my family makes every year. My mom loves it because it is simple, nourishing, and comforting when the weather turns cold.

The broth is light, clear, and gently sweet, with fall-off-the-bone tender pork ribs. Make it in the Instant Pot for a quicker soup or use the slow cooker for a gentle, hands-off simmer.

How to cut pork ribs for Chinese soup

Chinese pork rib soup is usually made with short riblets rather than the full-length ribs commonly sold in U.S. grocery stores. The smaller pieces fit better in the pot, cook faster and more evenly, and are easier to serve and eat with chopsticks.

• Choose your ribs: Pork spare ribs and baby back ribs both work. Spare ribs have a little more richness, while baby back ribs are slightly leaner.
• Ask the butcher: Have the butcher cut the rack crosswise through the bones into 1.25-inch-wide strips.
• Separate the riblets: At home, slice between the bones to separate the strips into individual riblets. Each finished piece will be about 3 inches long.
• Already cut ribs: Some Asian markets sell ribs already cut into small pieces for soup. If they are close to this size, you can use them as-is.

Key ingredients and substitutions

These are the ingredients that give this pork and daikon soup its clear, naturally sweet flavor. See the recipe card for the complete ingredient list and exact amounts.

• Daikon radish: Choose a daikon that feels firm and heavy for its size, with smooth skin and no soft spots. It becomes mild, juicy, and slightly sweet after cooking.
• Carrots and sweet corn: Both add natural sweetness and color to the broth. Fresh or frozen corn on the cob will work.
• Ginger and goji berries: Ginger balances the pork aroma, while dried goji berries add a gentle sweetness and a pop of red color.
• Taiwanese michiu: This clear rice cooking wine adds aroma and balances the flavor of the pork. For a gluten-free substitute, use Japanese sake labeled gluten-free. If gluten is not a concern, Chinese Shaoxing wine also works; many common brands contain wheat.

How to make daikon pork rib soup

1. Parboil and rinse the pork ribs. Parboiling pork ribs is a common step in Chinese soup making. The short boil releases blood, foam, and residue from the bones, giving the finished soup a clearer broth and cleaner flavor. After parboiling the ribs for 3 minutes, discard the water and rinse them for 1 minute using room-temperature water. Avoid very cold water, which can cause the meat to tighten. I made this mistake once, and the pork stayed noticeably tighter even after cooking.

2. Keep the vegetables in large chunks. Use a vegetable peeler to remove the daikon’s outer skin. Cut the daikon and carrots into 1.5- to 2-inch chunks, and cut the corn into roughly 2-inch sections. The large size is intentional. It allows the vegetables to cook under pressure until soft and tender without breaking apart or disappearing into the broth. When done, a chopstick should pass through the center easily, but the pieces should still hold their shape.

3. Make the pork rib soup in the Instant Pot. Add the ribs, vegetables, ginger, goji berries, and 5 cups of water to the Instant Pot. Cook on High Pressure for 30 minutes, followed by a 15-minute natural pressure release. Because the pot is sealed, there is no need to add more water while the soup cooks.

4. Season and finish. Release the remaining pressure and select Sauté. Bring the soup to a gentle boil, then add salt and Taiwanese michiu, if using. Simmer for 3 minutes, turn off the heat, and garnish with cilantro or green onions.

Why I also love the slow cooker method

I use the Instant Pot when I want the soup faster, but I love the slow cooker version for its gentle heat. The ribs become tender while the large pieces of daikon and carrot remain intact. The broth also stays clean and clear instead of becoming cloudy from a strong boil.

A clear broth is especially prized in Chinese soup making. You can taste the natural sweetness of the pork, daikon, carrots, and corn without the broth feeling muddled.

After cooking on Low for 6 to 7 hours, switch the slow cooker to High. Add the salt and cooking wine, if using, and cook for about 3 minutes to cook away the raw alcohol taste. Garnish and serve.

How pork rib soup is served in Taiwanese families

In my Taiwanese family, we usually serve pork daikon soup on the side rather than as the main course. Sometimes soup is enjoyed at the beginning, but more often, we place it on the table with rice and several dishes so everyone can enjoy everything together.

• For a simple family meal: Pair it with Din Tai Fung shrimp fried rice and Chinese broccoli with oyster sauce. The fried rice makes the meal more filling, while the crisp-tender greens balance the soft daikon and carrots.
• For a larger spread: Add another meat-focused dish, such as Taiwanese braised beef shank or chicken wontons. The beef shank can be prepared ahead and served chilled, so I would keep the remaining dishes simple.
• For more vegetable variety: Add stir-fried snow pea leaves or Asian pickled cucumbers. In a Taiwanese meal, it is very common to serve one or even two vegetable dishes alongside the soup.

More Chinese soups to try

If you enjoy this style of light, clear soup, here are three more recipes that use similar ingredients or cooking methods.

• Lotus root soup with pork ribs: This is the closest match. It uses the same parboiling and pressure-cooking method, but lotus root adds a slightly crisp texture while shiitake mushrooms and red dates deepen the broth.
• Chinese chicken soup: This traditional winter soup uses a whole chicken and Chinese dried herbs for a light, fragrant broth. It includes Instant Pot, slow cooker, and stovetop instructions.
• Daikon soup: This quicker stovetop soup keeps daikon at the center but leaves out the pork ribs. It takes about 35 minutes and can also be made vegetarian.