Email to Lucy Ashes      

Radish Hot & Sour Soup

Source of Recipe

Radish Council


5 cups chicken stock
1/4 cup rice vinegar
2 T sugar
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1 pound raw shrimp, peeled and deveined
6 oz sliced radishes, about 1 1/2 cups (try with 3 oz)
1 1/2 cups spinach leaves, shredded
2/3 cups thinly sliced green onions
Add sliced mushrooms

In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving.

Serves 4-6