Vegetarian Sour Soup with White Radish

Vegetarian Sour Soup with White Radish

There are many delicious ways to make vegetarian sour soup, but this version has become one of my favorites.  The combination of sweet-and-sour pineapple, tender white radish, tomatoes, cabbage, and okra creates a light, refreshing broth that is both comforting and satisfying.

White radish, known as “winter ginseng” in East Asian traditions, has long been valued as a nutritious vegetable.  Its mild sweetness and crisp texture make it especially delicious in soup.  For a more complete vegetarian meal, you can add tofu or eggs for extra protein.

This soup is easy to prepare and can be enjoyed on its own or served with steamed rice or vermicelli noodles.  It is especially delicious when served hot, with a little fresh chili for extra flavor.

Ingredients:

Ingredients for the soup:

• 1 cup pineapple, pureed
• 1 cup white radish, peeled and cut into bite-sized pieces
• 1 cup cabbage, cut into bite-sized pieces
• 2 ripe tomatoes, chopped
• 1 cup okra, sliced
• 2 eggs
• 5 cups cold water

Seasoning ingredients:

• Salt, to taste
• Black pepper, to taste
• A little sugar, to balance the sourness
• Mushroom seasoning powder, to taste

Ingredients for sautéing and garnish:

• 1 tablespoon oil
• 1–2 garlic cloves, minced
• 2 tablespoons white onion, finely diced
• Fresh chili peppers, sliced, optional
• Green onions, chopped
• Cilantro or sawtooth coriander, chopped

To serve with:

• Steamed white rice or cooked vermicelli noodles

Directions:

1. Sautéing the aromatics:
Heat the oil in a medium pot over medium heat. Add the minced garlic and diced onion.  Sauté for about 30 seconds, until fragrant.

2. Cooking the eggs:
Crack the eggs into the pot and gently fry them for a minute or two.  You don't need to cook them completely at this stage.

3. Building the sour base:
Add the chopped tomatoes and pureed pineapple.  Stir-fry for 2–3 minutes, until the tomatoes soften and release their color and the pineapple becomes fragrant.

4. Adding the radish:
Stir in the white radish and cook for another 1–2 minutes, allowing it to absorb some of the flavors.

5. Adding the water:
Pour in the 5 cups inserted of cold water. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer.

6. Adding the vegetables:
Add the cabbage and okra.  Season with salt, pepper, a little sugar, and mushroom seasoning powder.  Taste the broth and adjust the seasoning to your liking.

7. Cooking to your preferred texture:
Simmer just until the radish is tender and the cabbage and okra reach the texture you prefer.  I like to keep the vegetables slightly crisp so they retain their fresh flavor and texture.

8. Finishing and serving:
Turn off the heat and sprinkle with chopped green onions, cilantro, and sawtooth coriander. Add a few slices of fresh chili if you enjoy a little heat.

Serve hot with steamed rice or vermicelli noodles for a simple, flavorful vegetarian meal.