Daikon, Sweet Corn and Carrot Soup in thermal pot

Today, I am making a Daikon, Sweet Corn and Carrot Soup using my good old Tiger thermal pot. I have been using this thermal pot for 6 years now and it has been such an energy saving device! Being a Cantonese, I love my soups to be boiled for at least 2-3 hours for maximum flavour and with a thermal pot, I simply let the soup boil for 45min to an hour on the stove, then transfer it to continue cooking in its own heat for another half 4-5 hours. Kind of a Chinese style of sous vide, except that it uses its own residual heat instead of gas or electricity! Whoever invented this technology is a genius!

For the busy working person, you can make this soup at night, it will keep warm overnight. Reheat in the morning and keep it in the thermal pot. When you get home from work, reheat again and you can enjoy a delicious and nutritious bowl of soup. I use this method to cook my stewed mushrooms with chicken feet and the flavor is simply awesome!! Stay tuned for that recipe =)

If you do not have a thermal pot, not to worry. You can still make this soup over the stovetop or in a slow cooker.

Daikon, Sweet Corn and Carrot Soup

(Serves 4)

Ingredients:

2 sweet corns (remove outer husk, and cut into 2-3 pieces each)

2 carrots (wash, peeled and sliced thickly)

1 small daikon (washed, peeled and sliced thickly, then cut the slices into half so you get semi circle shape)

200g pork ribs or 2 chicken drumsticks(deskinned)

6-8 medium sized dried scallops (washed)

2 red dates (washed, optional)

Water

Method:

1. Place pork ribs/chicken drumsticks in a bowl and pour enough boiling water to cover the meat. This is to remove smell, scum and blood so you get a clear soup.
2. Place all the washed and cut vegetables into the inner pot of thermal cooker.
3. Place meat on top of vegetables
4. Put the dried scallops and red dates and add enough water to cover all the ingredients
5. Place inner pot onto the stove top and boil at high heat till the soup comes to a rolling boil
6. Reduce heat and let it simmer at medium heat for 45min to 1hr
7. Turn off heat and place inner pot into the thermal pot. When ready for your meal, add some salt for taste and serve hot.

Enjoy!

For reference:

Add enough water to cover the ingredients

Pour boiling water over the meat to remove scum and smell