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Radish egg flower soup

December 12, 2013

As an effort to come up with different soups these days, I’ve been experimenting around. The latest concoction I came up with was radish.

Radish has a pretty distinct flavor, so I thought it would be fun to use in a soup to see how it tasted. I used a chicken stock base and added radishes, including the greens on top. There was some tweaking to do in order to prevent the chicken flavor from overpowering the radish, but I think I have finally accomplished the flavor mix.


I liked the color of this soup due to the vibrancy of the radishes adding a pink hue to the water. In this picture, I also threw in some soup regulars of mine which include eggs and green onion.

1/4 lb chicken bone cuts (I used chicken necks)
1 bunch radishes, about 10
1/8 tsp salt, or to taste
1 egg
2 stalks green onion

(1) Add the chicken to a large stock pot and add water to cover. Bring the water to a boil on high, and then simmer on medium-low for 10 minutes.
(2) Meanwhile, separate the radishes from the leaves and cut them in half. Roughly chop the leafy greens.
(3) Add the radishes to the soup and allow to simmer another 10 minutes. Add the greens and simmer a further 3-5 minutes.
(4) Salt the soup to taste.
(5) Beat egg in a bowl and slowly add to the soup while stirring the soup in a circular motion. Chop the green onion into small 1/4″ pieces and add to the soup.
(6) Serve hot!


Dai Dai


From → Recipes

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