By Irene Kuo
This typical simmered soup is nourishing, delicious, and simple to make. The meat can be any pork cut, with or without bones. The vegetable can be white or red radishes, or icicle turnips. In spite of their light consistency, these vegetables are amazingly durable–they withstand long simmering and soaking without disintegrating. You may make this soup hours or even a day in advance and reheat it just before serving.
The meaty broth is light amber in color, the chunks of meat and rad