How to Choose Fresh and Tender White Radish: Radish and Pork Rib Soup

Peel the white radish and cut it into chunky pieces.

Put the ribs into a pot of cold water and blanch until cooked. Skim off the foam that floats on the water during the process.

Take out the pork ribs and put them into a pressure cooker, add the white radish, and add 300ml of water. (The ribs don’t have much of a gamey smell, so there’s no need for ginger slices. You can adjust the amount of water according to the pressure cooker at home. The water should be added all at once; do not add water halfway through, otherwise it can easily cause a gamey smell.)

Cut the corn into sections and put them into the pot. Cover with the lid and press the rice cooking button for 10 minutes (because it is an electric pressure cooker, it doesn’t need to be cooked for too long).

Just add an appropriate amount of salt before taking it off the heat.

When cooking for adults, I usually add the white radish later and don’t stew it with the pork ribs for such a long time. But when cooking for the baby, I want to stew the white radish longer so that it becomes very soft. Even a baby like mine, who originally didn’t like white radish, will eat much more of it, which is very gratifying.