Just shred and boil. But that is not the only beauty of this simple soup.
It is low in calories and can be fat-free. I mean we may choose to sauté or not to sauté the dried shrimp skins (dried krills) with oil before boiling. And it doesn’t have to be dried krills, you could swap in scallops, fresh or dried.
I particularly like eating this soup after taking a considerable amount of fried foods, because radish is said to be able to cooling heat in our bodies.
This soup is not only soothing but also economical. I actually spared a small portion of the radish from this recipe and cooked it with a small amount of dried krills from fridge. As the radish is slivered, it can be fast to cook in the soup and quick to absorb the umami goodness from the sea creature.
The radish available in winter is usually juicy and sweet. In summer, when it is not that in season, I will apply a pinch of salt to the shreds, resting it a couple of minutes, and massage it briefly to draw out the bitterness of the radish (by discarding the liquid leached out).
Try including a handful of chopped coriander toward the end of boiling, it will give a lift to the soup. I had a little regret that I only had green onion on hand.
- Ingredients
- 200g radish, peeled and shredded
- 2 tbsp dried shrimp skin (dried krills)
- 1/2 tbsp julienned ginger
- 2 1/2 C water or stock
- ~1 tbsp coarsely chopped coriander
- 1-2 tsp cooking oil, optional
- yields ~2 rice bowls of soup
- Seasonings
- 1/2 tsp sugar
- 1/2 tsp fish sauce
- 1/4 tsp sea salt, or to taste
- /8 tsp ground white pepper
- sesame oil, optional
Method
Wash dried krills in a fine colander and blot dry.
Wash and peel radish. Chop off the root end and the top. You may then slivering it either with a food processor or a mandoline into ~2mm shreds. If doing it by hand, you need to cut it into ~2mm slices first (slicing diagonally will yield longer shreds). Then, stack the slices and cut them lengthwise into strips, similar way as julienne a potato.
In a pot, add ginger and dried krills to stock or water. Bring it to a boil, and put in radish shreds, stirring a while. Bring it to a boil again.
Alternatively, if you like to give the soup a deeper flavor, sauté the dried krills and julienned ginger with oil until lightly brown. Pour in stock or water and bring it to a boil. Add radish shreds, stirring a while, and bring it to a boil again.
Keep simmering the soup until the radish turns translucent and tender, about 5 to 10 minutes. If you find the radish smell too garlicky, just uncover the pot while simmering.
Add coriander and seasonings toward the end of boiling. Mix well and serve hot.
Enjoy!
- Category: Vegetable .
- 17 comments
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[…] shred and boil. But that is not the only beauty of this simple soup. (…)Read the rest of Radish Soup with Dried Shrimp Skin (477 […]
[…] shred and boil. But that is not the only beauty of this simple soup. (…)Read the rest of Radish Soup with Dried Shrimp Skin (477 […]
I haven’t try white radish in soup with dried shrimps but looking at your tempting photos and easy recipe, will definitely try it!
The soup must be very fresh! I had something similar, but with small dried scallops, a little while ago. I must try it with some dried shrimps too.
This is really an interesting soup! Love simple yet flavoursome soup like this one!
wow what a unique soup! Looks delicious 🙂
I recall cooking similar soup before but I don’t think I added enough dried krill, hence the soup turned out pretty bland. I will try it again with more dried krill. I bet the umami flavor in this soup is awesome, either either with dried krill or dried scallops.
I love the finely shredded radish. Your soup must be filled with unami goodness.
Oh my… this looks so good.
Now I regretted not visiting here earlier for I have a tub full of radish … and I just added it to my chicken soup 🙁
I imagine this is exactly as soothing as you describe. It looks delicious. I’d likely have to search a bit to find the krill here, but I could definitely use scallops. This is perfect for the cool, windy weather we are having right now.
I love how your recipes are all so healthy, full of flavour, fairly simple to make, yet are so chinese/hong kong in style without the grease. Thanks for sharing your wonderful cooking, don’t think I will ever get bored of reading your blog and using your recipes!
I have both these ingredients at home tonight, but not sure it will suit my italian tortellini dinner haha x
This looks delicious and simple. I love the flavor of dried shrimps in soup
Hi, I made this soup tonight (as well as taro chinese sausage rice claypot, following your recipes). It was very refreshing! Mild but flavorful and satisfying. Thanks for the recipe!
@Ana C,
Great! And glad that you find this refreshing and satisfying. Thanks for sharing!
[…] D’ailleurs, s’il vous reste du bouillon, n’hésitez pas à l’utiliser pour une éventuelle soupe de nouilles ou tout autre recette d’inspiration asiatique, c’est un bouillon très polyvalent (personnellement, je l’ai utilisé pour faire cette recette). […]
[…] Radish Soup with Dried Shrimp Skin […]
[…] Radish Soup with Dried Shrimp Skin […]