Pak Lobak Tong (White Radish Soup)

 Distinctive Peppery Fragrance Soup
Ready : 3-4 hrs Generic : Simmer Difficulty : Easy
[ Prep : 10 mins † Cooking : 3-4 hrs ] Printable Recipe

WARNING: If you are on any Chinese medication or taking herbal tonics, you certainly do not want to drink this soup as White Radish is known to neutralizes the efficacy of your tonics. So, be warned (according to Chinese Medical belief)!!

“Pak LoBak Tong (White Radish Soup)” is one of the simplest soup to prepare. You just need time, hours of your time in gentle heat simmering (actually it is just simmering time, so basically U just wait 😄). While U can choose to prepare this and be done in less than 3/4 of the time, it should be firmly pointed out that, U definitely do not get the distinctive fragrance of the LoBak, even though everything is cooked soft. So, opt for the traditional Chinese’s soup simmering method! When it is done, you will get a pot of whitish/milkish and most aromatic soup !! The VianD is aware that many dislike “Pak LoBak” because of its strong greenish smell (almost similar to cooking gas) and taste.

Now, U can be assured that if U boil this soup properly and put the hrs needed, U’ll ends up with a pot of irresistible soup with soft and utterly delicious kinda translucent White LoBak. “Pak LoBak”, despite its cold nature, contains a number of vitamins and minerals. It is an excellent source of potassium, folate, Vitamin C and magnesium. The Chinese believed “Pak LoBak” help to stimulate appetite, combat scurvy and rickets, treats asthma, liver and gallbladder troubles.

The version that The VianD grew up with, is really very simple and clean, always with lots of freshly crusted White peppercorn. Other than Ribs and Meats, most recipes call for Red Dates and Dried Cuttlefish (two of the most common dried Ingredients in Chinese simmered soup) but The VianD is of the opinion that these two ingredients will totally distort and obliterate the natural sweetness and aroma of the White LoBak – so, The VianD verdict is to abstain from any other dried Ingredients except Dried Oysters – which, in its own wonderful way, really help to enhance the soup without obliterating the natural sweetness and aroma of the White LoBak. After all, White Lobak soup should taste like White Lobak soup!

This version only has LoBak, Ribs/Meats, Dried Oysters and freshly crusted White peppercorn. The inclusion of crusted White peppercorn makes this a perfect warm comforting soup for a dreaded rainy or cold winter night. Check out this simple VianD’s version of  “Pak Lobak Tong (White Radish Soup)”.

Ready : 3-4 hrs Generic : Simmer Difficulty : Easy
[ Prep : 10 mins † Cooking : 3-4 hrs ] Printable Recipe


Noodles :

White Lobak – Peel the LoBak and cut into angle-cutlets of abt 2-inches size.

• Pork Ribs – chopped to abt 2-inch bite size.

White peppercorns – freshly crushed. If U prefer more heat, add more (ur preference).

 Dried Oysters – Soak in warm water for abt 10-15 mins.

Seasoning :

 Salt, Sugar and a dash of Oyster sauce. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!



 On medium heat, start by searing the Ribs a little till the outside kinda turned whitish. Or U can blanch the Ribs for a min or two but searing help the Ribs hold its shape better after the long hrs of simmer.


Add water and bring to boil. Skim off any bits and pieces of impurities and excess oil on the surface. Add the rest of the Ingredients and bring to boil again. Cover and simmer for at least 3-4 hrs. U really do needs those hours in order to get rid of the strong greenish LoBak’s smell and taste. When it’s done, the White LoBak will turn soft and kinda translucent. Add the Seasoning Ingredients to taste.

STEP 3 : 

That’s it! Your bowl of hearty warm and delicious distinctive Peppery Fragrance “Pak LoBak Tong (White Radish Soup)”  is ready to be served hot.

~~* EnD *~~
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