Delicious Date and Radish Soup Recipe

by ali

This Recipe was contributed by our brother in law Jens from Germany while he was visiting over the Christmas Holiday. We had received a giant daikon radish in our Abundant Harvest organic vegetable delivery and didn’t know quite what to do with it. Jens found this recipe online and adapted it to make a vegetarian version with vegetable stock and without the meat.

It can also be made with a pork or beef stock however, which is what the recipe below reflects. It is also quite delicious and savory. This soup – in both versions – was the biggest surprise to me, rich, succulent and filling and the flavors married so well despite my preconceived notions of how it would taste. Thanks to this recipe, I am now even more open minded to experimenting with unusual ingredients!

grab a spoon and dig in!


  • 12 oz pork ribs
  • 6 oz of slab bacon whole
  • 1 cup dried shiitake mushrooms – reconstituted. Save the water that rehydrated the mushrooms and add it to the broth.
  • 1 large white daikon radish  cut into large chunks or sliced
  • 8 red dates (we used medjool dates)
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 3 cups of chicken broth


Heat oven to 350. On a sheet pan, spread out pork ribs and sprinkle with olive oil. Allow to bake for 20 minutes until lightly browned. Pour any juice from pan into a cup and add to broth (in next step).

Bring chicken or beef broth to boil in a clean pot. Add the meat, the slab bacon and the rest of the ingredients and bring back to boil. Then reduce heat to simmer for 2 to 3 hours or till soup reduced to 1 1/2 bowls water.

Pour broth into a bowl, reserving the bones and bacon. Scrape any remaining meat from bones into a bowl. Cut up the slab bacon into small chunks. Add all the meat back into the soup.

Ladle into bowls and garnish with cilantro. Unique and wonderful flavors.




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