Radish, Spaghetti Squash, and Corn Soup

September 20, 2021

This is a vegetarian version of a family recipe for Sparerib and Radish soup is a comforting Chinese classic. Packed with flavor and nutrients from the organic vegetables, this family dinner is comforting and warm with much less fuss than the original recipe. Perfect for an easy dinner on the weeknights during autumn or winter and a great zero waste way to use up any radishes.

Serves: 2

Ingredients: 

• 2 green onions
• ½ inch piece of ginger
• neutral oil
• 1 whole bunch of Local Roots radishes
• 1 Local Roots spaghetti squash (can also substitute with Local Roots carrots!)
• 2 ears of Local Roots corn
• salt 
• white pepper
• Chinese cooking wine (Shaoxing)
• Chinese vinegar (Chinkiang)

 

Method: 

1. Wash ½ inch section of ginger and green onions. Cut the ginger into thin slices. Remove green onion roots, then slice the green onions on a bias. 
2. Add 2 teaspoons of a neutral oil to a large pot and heat to medium-high. Sauté the ginger slices and green onions until golden brown. Once browned, add in 10 cups of water and 3 teaspoons of salt. Bring to a boil.
3. Wash radishes, spaghetti squash, and shucked corn. Remove the tops and tails from the radishes and halve each radish. Place the spaghetti squash on its side and cut off the stem and bottom. Stand the squash on the flat, cut side. Use your knife to remove the skin from the squash, then cut in half. Use a spoon to scoop out the seeds. Lay the squash with the large, flat side down, then slice into cubes the same size as the halved radishes. Chop the corn into 1” pieces. 
4. Pour 1 teaspoon Chinese cooking wine and 1 teaspoon Chinese vinegar into the boiling water. Sprinkle in ½ teaspoon white pepper. 
5. Add the radishes and spaghetti squash pieces to the soup. Boil for 15 minutes, or until radishes are fork tender. 
6. When the radishes are ready, add the corn to the soup. Cook for 10 minutes. 
7. Taste for seasoning and add salt if necessary. We recommend serving with rice. 

This recipe was created by Local Roots recipe developer Irena Huang.

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