White radish (daikon)Peeled and cut into large chunks2 lb
CarrotPeeled and cut, ends discarded~1 mediumest.
Dried shiitake mushrooms~4-5 gest.
GingerSmashed to release flavor2 oz
Water8 cups
Salt2 tsp
Steps
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1
Cut the pork into pieces, not too small.
2
Place the pork in a pot, cover with cold water, bring to a boil on high heat, then reduce to medium — this helps draw out impurities and blood from the pork.
3
Once boiling, you'll see impurities rise to the surface; turn heat to low and simmer for 4-5 minutes, being careful not to overcook the pork as it can hurt flavor and texture.
4
Rinse the blanched pork in cold water to wash away surface impurities, which will help keep the soup clear later.
5
Peel the radish and carrot. The radish doesn't need to be cut small — you can use a rolling pin to help cut it into large chunks.
6
Smash the ginger to help release its flavor into the soup.
7
Bring about 8 cups of water to a boil on high heat, add the shiitake mushrooms, pork, ginger, and all the vegetables, cover with a lid, and reduce to medium heat.
8
Don't add salt yet — season only after the soup has finished cooking, since the water volume reduces during cooking and adding salt too early can make it too salty.
9
Bring to a boil on high heat, then skim off the foam/scum that rises to the surface to keep the soup looking clear.
10
Reduce to medium-low heat and simmer for about 30 minutes so the radish absorbs the flavor — don't overcook or the radish will become too soft.
11
Before serving, season with about 2 tsp of salt. The soup should be clear and ready to enjoy.
PrimedTableBETA
