Detailed Recipe for Chinese Kelp, Radish, and Pork Spine Bone Soup

 Detailed Recipe for Chinese Kelp, Radish, and Pork Spine Bone Soup (Hai Dai Luo Bo Dun Ji Gu )

Kelp, Radish, and Pork Spine Bone Soup is a nourishing, clear Chinese home-style soup popular in northern and coastal regions for its health benefits and comforting flavors.
Pork spine bones (ji gu) provide a rich, collagen-filled broth, white radish (daikon) adds natural sweetness and tenderness, while dried kelp (hai dai) contributes umami, iodine, and a subtle oceanic taste.
This light yet hearty soup is believed to support bone health, improve digestion, and clear heat—making it ideal for cooler weather or recovery meals.
The slow simmering extracts maximum flavor for a milky-white broth. This recipe serves 4-6 and takes about 2-3 hours.IngredientsMain Ingredients:

• 800g-1kg pork spine bones (ji gu; ask butcher to chop into pieces)
• 100-150g dried kelp knots or sheets (hai dai; knotted for easy eating)
• 1 large white radish (daikon, about 600-800g), peeled and cut into chunks1 large white radish (daikon, about 600-800g), peeled and cut into chunks

Aromatics and Seasonings:

• 3-4 slices fresh ginger
• 2-3 green onions, cut into sections
• 1-2 tbsp Shaoxing cooking wine (for blanching)
• Salt to taste (about 1-2 tsp)
• White pepper to taste
• Optional: A few goji berries or red dates for extra sweetness

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Soak the dried kelp in cold water for 30-60 minutes until softened. Rinse thoroughly to remove excess salt and sand. Knot if using sheets, or keep as is.
2. Peel and cut the radish into large chunks or rolling cuts (for better flavor absorption).
3. Blanch the pork spine bones: Bring a pot of water to a boil with ginger slices and Shaoxing wine. Add bones, boil for 5 minutes to remove blood and impurities. Drain and rinse under cold water.

Step 2: Initial Simmer for Broth

1. In a large pot, add the blanched bones, ginger, green onion sections, and enough cold water to cover by 2-3 inches (about 3-4 liters).
2. Bring to a boil over high heat, then skim off any scum that rises for a clear broth.
3. Reduce to low heat, cover partially, and simmer gently for 1-1.5 hours. This extracts collagen for a rich, milky broth.

Step 3: Add Kelp and Radish

1. Add the soaked kelp to the pot. Continue simmering for 30 minutes to infuse the umami flavor.
2. Add the radish chunks (and optional goji berries/red dates).
3. Simmer for another 30-45 minutes until the radish is tender and translucent, and the kelp is soft but chewy.

Step 4: Season and Serve

1. Season with salt and white pepper. Taste—the broth should be naturally sweet from the radish and bones.
2. Discard ginger and green onions if desired. Ladle into bowls with bones, kelp, and radish.

Serve hot as a soup course or with rice for a complete meal.Tips and Variations

• Broth Clarity and Richness: Low simmer prevents cloudiness; longer cooking yields milkier broth from collagen.
• Kelp Prep: Don't skip soaking/rinsing—removes fishy taste and grit.
• Variations: Add carrots for color, or corn for sweetness. For spice, include dried chilies.
• Time-Saving: Use a pressure cooker—blanch first, then cook on high pressure for 40-50 minutes.
• Health Benefits: High in calcium (from bones/kelp), iodine, and fiber; great for joints and thyroid.
• Storage: Keeps in fridge for 2-3 days; reheat gently to avoid overcooking radish.