Jicama and Pork Rib Soup
It's not radish!? The finest transparent soup of the Taiwanese root vegetable "Hikama", which is as sweet as a pear
Description
A soup simmering Taiwan's root veg 'Doushu (Jicama)'—sweet as a pear eaten raw—with pork ribs. The 'crisp yet fluffy' texture, distinct from daikon or potato, is exquisite.
Restaurants serving Jicama and Pork Rib Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Doushu(Jicama)
- Pork spare ribs(Paigu)
- Ginger
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- Peel Doushu (Jicama) thickly, cut into large chunks.
- Parboil pork ribs, wash off scum/blood cleanly.
- Put plenty of water, ribs, ginger slices, and a little green scallion part in a pot; heat.
- Once boiling, add Doushu, simmer slowly on low for ~
- mins.
- When gentle sweetness melts from Doushu into the soup, season with salt and a little white pepper to finish (*Doushu resists crumbling).
Learn more Spice, substitutes, tips
Key spices
Gentle sweet aroma of root veg and pork richness
Substitutes at Japanese supermarkets
Daikon or turnips (sub for soup but sweetness/texture differs)
Pairing
Lu Rou Fan、Taiwanese omelet(Caipu Dan)
Trivia
[For Health Conscious] Doushu (Jicama) is over 80% water and half the calories of potatoes—a god-tier diet ingredient. Generally eaten raw as salad (Liangban), but simmering in soup makes it absorb pork umami, emitting intense sweetness surpassing daikon. Hard to find in Japan, but a hidden masterpiece sold in mountains at Taiwan markets.
Eating tips & etiquette
[Unique Eating] Scattering a little minced Taiwanese 'Celery (Qincai)' in the soup creates a perfect harmony of Doushu sweetness and celery freshness!
Allergen
Pork