White radish (白蘿蔔) with wan yee soup

Radish is supposed to be cooling but my helper in Beijing told me that they eat it mainly in winter because it can boost the immune system, cleanse the body and re-balance the digestive system. I normally cook this soup whenever the children start to show signs of being ‘heaty’.

Ingredients

½ of a medium size white radish (白蘿蔔)

100 gm minced pork

Wan yee

Wash and slice the white radish

Prepare the stock using 1 chicken stock cube

Put in the white radish and simmer on low fire for 1 hour

Put the black fungus in enough water to cover it

Soak until it has fully expanded

Break the black fungus into small pieces and add to the soup

Add salt, pepper, sesame oil and a little corn flour to the minced pork and mix thoroughly

Shape the minced pork into little balls

Put the pork balls into the soup and cook on low fire for 30 minutes

Season with salt and pepper