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Green Radish Carrot Pork Bone Soup
5 from 24 votes

Green Radish Carrot Pork Bone Soup

Green Radish Carrot Pork Bone Soup is a clear broth soup made by simmering pork bones with chunks of green radish and carrots. The recipe offers cooking both in an Instant Pot or on a stovetop, resulting in a comforting soup with mild sweetness from the vegetables and savory depth from the bones. Salt is added to taste at the end.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 8
Calories: 10 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 1 medium size Green radish
  • 4 small carrot
  • 1.5 lbs pork bones
  • 8 cups water (if top stove method use 10 cups)
  • salt to your taste

Instructions

INSTRUCTIONS FOR INSTANT POT:
    Cup of Yum
  1. Peel carrots skin and cut into chunks
  2. Then, peel green radish skin and cut into chunks.
  3. Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
  4. Put all the ingredients pork bones, carrots, green radish, and add 8 cups water into instant pot pressure cooker. Then, close the lid and vent. Put manual button for 60 minuets on high pressure and natural release. 
  5. Skimming the fat (you can buy this type of strainer), and add salt to your taste.
INSTRUCTIONS FOR TOP STOVE METHOD:
  1. Peel carrots skin and cut into chunks
  2. Then, peel green radish skin and cut into chunks.
  3. Wash and rinse the pork bones (Some people like to boil them in hot water to remove blood and fat.)
  4. Put all the ingredients pork bones, carrots, green radish into a pot, and add 10 cups of water. Next, turn on fire to high and let it boil. Then, turn the fire to medium-small and simmer for 1.5 hours.
  5. Skimming the fat (you can buy this type of strainer), and add salt to your taste.

Notes

  • Peel carrots and green radish before chopping into chunks for even cooking.
  • Wash pork bones with hot water; optionally parboil to remove blood and fat before making soup.
  • The Instant Pot method uses 8 cups water and cooks under high pressure for 60 minutes with natural release.
  • For stovetop cooking, use 10 cups water, bring to boil, then simmer on medium-low heat for 1.5 hours.
  • Skim fat from the soup after cooking for a cleaner broth.

Nutrition Information

Calories 10kcal (1%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 30mg (1%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4177IU (84%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 10

% Daily Value*

Calories 10kcal 1%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 30mg 1%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4177IU 84%
Vitamin C 1mg 1%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.