Radish and Beef Soup is a classic home-style stew. The beef is braised until tender and flavorful, while the white radish is sweet and soft. The broth is rich and savory, carrying the deep flavor of beef and the natural sweetness of radish. A warm bowl that comforts you from the inside out—perfect for autumn and winter.
🌴 Ingredients:
· 500g beef brisket (choose one with a bit of fat for a richer flavor)
· 1 white radish (choose a heavy one with plenty of moisture and a sweet taste)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections, for blanching)
· 2 star anise
· 1 small piece of cinnamon stick
· 2 bay leaves
· A small pinch of Sichuan peppercorns
· A small handful of goji berries (for garnish, optional)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for blanching)
· 2 tbsp light soy sauce (about 20ml)
· 1/2 tbsp dark soy sauce (about 5ml, for color)
· 4g salt (about a teaspoon, add at the end)
· A pinch of white pepper powder (optional)
🌴 Instructions:
- Prepare the Beef
Cut the beef brisket into 2-3cm cubes. Blanch in cold water with ginger slices, scallion sections, and cooking wine. Bring to a boil, skim off the foam, and cook for 2 more minutes. Rinse with warm water. ⚠️ Note: Starting with cold water removes the blood and odor. I’ve tried skipping this step, and the soup turned out fishy and cloudy. - Sauté the Aromatics
Heat a little oil in a pan, add the ginger slices, star anise, cinnamon, bay leaves, and Sichuan peppercorns. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them, or the soup will taste bitter. - Stir-fry the Beef
Add the blanched beef to the pan and stir-fry over high heat for 2 minutes to sear the surface. Add the light soy sauce and dark soy sauce, and stir-fry to coat. ⚠️ Note: Searing the beef until slightly oily makes the soup richer. - Braise the Beef
Pour in enough hot water to cover the beef (use hot water, or the meat will become tough). Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour. ⚠️ Note: Add enough water at once. If you must add more, use hot water. I’ve tried adding cold water midway, and the beef tightened up and became tough. - Add the Radish
Peel the white radish and cut it into chunks. Add to the pot and simmer for another 20-30 minutes until the radish is translucent and soft. ⚠️ Note: Don’t add the radish too early, or it will dissolve and lose its texture. I’ve tried simmering it for an hour, and it disappeared into the soup. - Season and Serve
Add 4g salt and a pinch of white pepper. Turn to high heat to reduce the sauce slightly (don’t reduce it too much; the broth is great over rice). Sprinkle with goji berries and scallion, and serve. ⚠️ Note: Add salt at the very end to keep the soup fresh. I’ve tried adding it early, and the beef refused to tenderize and the soup was too salty.
💡 More Nourishing Soups:
If you enjoy this clear and comforting beef soup, you should also try my [Clear Beef Soup] for another light and deeply savory favorite.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Blanch the beef in cold water and rinse with warm water to remove any odor. Add enough hot water at once when simmering. Add the radish in the last 30 minutes so it stays tender and sweet. Add salt at the very end for the best flavor.
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