Soak the soy bean and dried mushroom overnight.
Wash the ribs. Soak the pork ribs in hot water (90 – 100 degrees Celsius) for 10 minutes.
Rinse it thoroughly, drain the water, wash the pork ribs and set it aside. This process can remove the impurities of the ribs and give you a clear soup.
Slice the mushroom into half.
Peel the white radish and remove its skin.
Cut the radish into uneven pieces as per below.
Heat up a wok/pan and put in the garlic. Fry the garlic in medium heat until both sides become light brown color.
After that, use 1 tbsp oil to fry the mushrooms for 2 minutes and then take out. Set aside.
Fry the white radish for 2 minutes. Add 1/2 tsp sugar after 1 minute. (this step is to remove the bitterness of the white radish)
To start cooking the soup, boil the water (3 liters). When the water is boiling, add the soybean, pork ribs and mushroom into the pot. Simmer it for 1 hour (using medium low heat).
Add the white radish and garlic after 1 hour and use medium low heat simmer for around 30 minutes.
Add in some salt before turning off the stove.
Done and serve immediately.