Taiwanese Pork Rib and Daikon Soup – Healthy Recipe

Taiwanese Pork and Daikon Soup combines tender pork ribs with sweet flavor of daikon radish, creating a dish that’s both delicious and nourishing. It is packed with protein, minerals, and collagen. This soup is perfect when you are looking for a simple weeknight meal or something healthy and comforting.

What is Pork & Daikon Soup?

Pork & Daikon Soup is a simple soup made with pork bones, white radish (daikon), ginger, garlic cloves, and a few seasonings — simmered together slowly to create a flavorful broth that’s light, nourishing, and deeply comforting.

This kind of soup is common in many Chinese soups and classic Taiwanese soups, where humble ingredients and long, slow simmering bring out the most satisfying depth of flavor. It’s perfect for colder months, when you crave something warm, soothing, and healing.

Sharing My Family Recipe

Like my Homemade Chicken and Cabbage Dumplings, this daikon soup recipe has been passed down through generations in my family — from my grandma, to my mom, and now to me. Every time I make it, I think of the comforting aroma that filled our kitchen growing up.

When I was sick or when the weather turned cold, my mom would start simmering pork bones in a large pot of cold water, adding daikon radishes and garlic until the whole house smelled like warmth and love. Now I make it for my own family. It’s the kind of soup that connects generations — a bowl of comfort, care, and memories. Whether you call it radish soup, daikon soup, or just “that soup grandma always made,” it’s always what I crave when I need a little comfort.

Let’s Make Taiwanese Pork and Daikon Soup!

1. Prepare the Pork: Place pork ribs into a large pot and cover with cold water (enough to cover the pork).

2. Boil the Pork Bones: Bring the water to a boil over high heat and blanch the pork for 3-4 minutes. Skim off any foam or impurities, then drain and rinse the meat.

3. Build the Flavorful Broth: Return the pork to the pot, along with daikon radish, ginger slices, and garlic cloves. Fill the pot with about 2L of water, or until all the ingredients are fully submerged. Bring it to a boil, then reduce to a simmer.

4. Simmer & Add Seasonings: Cover with a lid and simmer for 45 minutes to an hour, until the ribs are tender. Season with salt and white pepper. Adjust seasoning as needed. Serve it with green onions or bok choy.

Storing and Reheating

To Store: Let the soup cool completely, then place it in an airtight container. Keep it in the refrigerator for up to 4 days.

To Reheat: Pour the soup into a pot and warm on the stove over medium heat. You can also pour the soup into a microwave-safe bowl and microwave until warm.

To Freeze: Leftover soup can be stored in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.