Green Radish Carrot and Pork Soup (青紅蘿蔔豬腱湯)

Green Radish Carrot Pork Soup (青紅蘿蔔豬腱湯) is one of the most iconic Cantonese soups.

Don’t let the name fool you into thinking this is your run-of-the-mill vegetable soup. The rich golden broth is packed full of flavor from the vegetables and pork.

This is one of those soups that you can serve with a side of rice and call it a meal.

Green Radish Carrot and Pork Soup

Green Radish Carrot and Pork Soup

Green Radish Carrot and Pork Soup takes a while to make but it’s absolutely worth the effort.

The long boil time is essential because it allows the flavor of the soup to develop by extracting the maximum flavor from the ingredients.

The green radish’s strong and distinctive flavor gives the soup its signature oomph.

The pork infuses a savory depth of flavor to the soup and the carrots balance it out with mild sweetness.

Serve this soup at your next family dinner and everyone will be pleased.

Frequently Asked Questions About Green Radish Carrot and Pork Soup

Green Radishes and Carrots

What can I serve this dish with?

This soup is best served as a side dish. Serve this soup with other main dishes like Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞) and Chinese Steamed Eggs Recipe (Easy Method) (蒸水蛋).

Can I prepare this in advance?

Yes. You can prepare this soup in advance and reheat it on the stove or microwave. You can store it in the fridge for up to 3 days.

Can this dish be frozen?

Yes. This soup can be frozen for up to 3 months. To serve, simply thaw and reheat in the microwave or on the stove.

Green Radish Carrot and Pork Soup

Green Radish Carrot and Pork Soup

Elaine Fung
This nourishing soup has the natural sweetness of the carrots and the distinctive aroma and taste of the green radish.
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Soup
Cuisine Chinese
Servings 6 Servings
Calories 420 kcal


  • 750 Grams Green Radish
  • 450 Grams Carrots
  • 750 Grams Pork Shank
  • 4 Dried Dates
  • 1/4 Cup South Apricot Kernels
  • 10 North Apricot Kernels
  • 1 Segment Dried Mandarin Peel
  • 5 Liters Water; Plus Extra Water For Blanching Pork


  • Soak the dried mandarin peel in some water till soften.
  • Boil some water for blanching the pork.
  • Cut pork shanks into large pieces.
  • Blanch the pork for 3 minutes, then rinse in cold water and drain.
  • Rinse the dried dates and the apricot kernels.
  • Peel and cut the green radish and carrots into large chunks.
  • Put 5 liters of water into a pot.
  • Add all the ingredients, except the pork, into a large pot and bring to a boil.
  • When the soup is boiling, add the pork and fast boil for 15 minutes.
  • Reduce to medium for 15 minutes, then reduce heat to low and cook for 2 1/2 hours.
  • Add salt to taste and serve hot.


1. Blanching the pork removes the scum and fat resulting in a clear soup.
2. Fresh juicy green radishes are smooth and heavy. Blemished and light ones are usually dry and may taste bitter.
3. Dried figs can also be used instead of dried dates. Use natural dried dates and figs instead of candied ones if available.
4. Use only a few pieces of the north apricot kernels because they have a slightly bitter taste.
Keyword cantonese radish soup, chinese carrot soup, green radish and carrot soup
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