Cherry & Dennis Helper Habitat
Cantonese Radish and Beef Ball Soup
蘿蔔牛丸湯
Recipe overview
White radish turns translucent and naturally sweet beside springy beef balls in this simple, warming Cantonese quick soup.
01
Ingredients
Main ingredients
- 700 g white radish
- 400 g beef balls
- 15 g ginger
- 20 g coriander
- 1.8 litres water
Soup seasoning
- 1 tsp salt (add to taste at the end, allowing for the beef balls' saltiness)
- 0.25 tsp ground white pepper
02
Tools
- 3-litre soup pot
- chef's knife
- cutting board
- sieve
- ladle
03
Steps
Step 1
Clean the radish
Scrub the white radish, trim both ends and peel it.
Step 2
Cut the radish
Quarter the radish lengthways, then cut into even 2 cm fan-shaped pieces.
Step 3
Prepare the beef balls
Rinse and drain the beef balls, then score a shallow cross on each without cutting through.
Step 4
Prepare aromatics
Slice the ginger; wash, drain and cut coriander into 3 cm lengths.
Step 5
Boil ginger water
Add 1.8 litres water and ginger to the soup pot and bring to a boil.
Step 6
Add the radish
Add the radish pieces and let the soup return to a boil.
Step 7
Simmer the radish
Reduce to medium-low, partly cover and gently simmer for 20 minutes.
Step 8
Check the radish
A chopstick should enter the radish easily while each piece still holds its shape.
Step 9
Add the beef balls
Add the beef balls and turn to medium heat until the soup simmers again.
Step 10
Cook the beef balls
Partly cover and cook 8 to 10 minutes until floating, expanded and 74°C at the centre.
Step 11
Finish seasoning
Add white pepper, taste, add salt according to the beef balls' salinity, then stir in coriander.
Step 12
Serve
Turn off the heat and ladle beef balls, radish and hot broth into bowls.
Common mistakes
- Uneven radish pieces cook at different rates.
- Scoring the beef balls too deeply makes them split apart.
- A hard boil breaks the outside of the radish.
- Salting before tasting the beef balls can make the soup too salty.
Tips
Beef balls vary in size and salinity, so cook larger ones longer, confirm a 74°C centre and add salt only at the end.
