Soak the ribs for an hour or longer in cold water. Change the water half way through if you can. Drain.

Bring a large pot of water to a boil. Drop the ribs in. Let it come back to a boil. This will take about 7 to 8 minutes.

Drain the ribs. Wash the ribs under running water. Clean the pot.

Return the ribs back to the pot. Add 14 cups of water, radish, onion, garlic and ginger. Add 2 tablespoons of soup soy sauce and 1 teaspoon of salt. Bring it to a boil. Continue to boil, uncovered, for 30 minutes over high heat.

Reduce the heat to medium low. Remove all the vegetables. Transfer the radish to a cutting board. Discard the other vegetables. Add 2 cups of hot water. Continue to boil, covered, for about an hour or an hour and a half until the meat is tender.

Add 1 teaspoon of minced garlic and the noodles a few minutes before turning the heat off. Cut the radish into thick bite size pieces and add to the soup. Bring everything to a boil again. Salt and pepper to taste. Skim off fat or use a fat separator to remove excess fat. Garnish with the chopped scallions to serve.