Radish Soup

Weather is cold outside, feels like winter now. I already started to do some aerobics exercise to keep warm and importantly to stay fit and healthy [ I don't want to accumulate winter fats] .
I hope my zeal and enthusiasm would not fizzles out quickly [ hangat hangat tahi ayam ] :-) .
Of course after exercising, I always go for a nice hot bath to unwind. After the bath I felt like having a warm and hearty soup.....how cosy is that?
I tend to cook Cantonese soup whenever possible. I could still vividly remember having a hot bowl of radish soup at my aunt Madeline's house many years ago. I noticed that she used dry squid to enhance the tastiness of the soup. That's yummy. Cantonese people take great pride in preparing their soup as it nourishes the body, a meal would not be complete without the soup.

Radish soup
Ingredients

• 500 gm Chinese white radish (I use peppery radish-Western radish)
• 300 gm of pork rib/chicken thigh
• 2 medium dry squid
• old ginger-thumb size-sliced thinly
  
• 1tsp white pepper
• dash of salt
• 1 litre of water
• corriander for garnishing
  

1. Peel the radish, if you're using the Chinese radish cut into bite size chunks. For the western radish, just peel the skin [quote : hardwork to peel the skin of the small size radishes]
2. Wash and remove the backbone of the dry squid. Let it soak for 10minutes to soften. Slice into thin strip.
   
3. Put chicken thigh, squid, radish, ginger and water and bring to boil. Lower the heat and let it simmer on low heat for 2 hours.
4. Then add dash of salt and pepper to taste.
5. Served hot.
   

Dry squid