Tuesday, January 25, 2011

A Hearty Crab and Pork Daikon Vegetable Soup

Crab and Pork Daikon Vegetable Soup
Serves 3-4.


4 1/2 c. water
3-5 bok choy, seperated
1/5-1/6 c. baby corn, cut into 1" pieces
2-3 chicken bullion cubes
1 garlic, minced
less than 1/4 lb. ground pork
1-2 T. fish sauce, to taste
2 sticks of imitation crab, chopped
3/8 c. sliced bamboo shoots
2 T. green onion
1/2 c. daikon radish, sliced and chopped into quarter moons


1.  In a medium pot heat 1 T. of cooking oil and add 1 minced garlic, cook for 5-8 seconds on medium high.  Add the ground pork and cook until browned.  Break it up with a wooden spoon.

2.  After the pork has browned add 4-1/2 c. of water and gradually add all the ingredients into the pot.  Add the chicken bullion cubes to make the broth, make sure the cubes are fully dissolved.  Add the quarter sliced 1/2 c. of daikon radish, cook for 8 minutes. 

3.  After the cubes have been dissolved, add the chopped crab, bamboo shoots, baby corn and bok choy.  Boil the soup for 5-8 minutes on medium high.  Add a tablespoon of fish sauce to taste.  Remember the soup will get saltier everytime you reheat the soup.

4.  For the final touch, turn off the heat and add the chopped green onions.  Served with rice or by itself.  Dinner is served!



Post a Comment