Leng Ngau Tong (Lotus Root Soup)
Slow simmered Leng Ngau Tong (Lotus Root Soup) flavored with broiled cuttlefish. A comforting soup to come home to at the end of the day.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 dried cuttlefish (/ dried squid)
- 10 cups water (+ some for blanching (2.4 liters))
- 1 lb pork neck bones (or bone-in ribs (450g))
- 10 red dates ((rinsed and soaked for 15 mins))
- 1 lb lotus root ((peeled and cut into 1/8 to 1/4 inch thick slices) (450g))
- Salt (to taste)
Instructions
- 1
Wipe dried cuttlefish (squid) with a damp towel. Place on a metal grating over a baking tray and broil in the oven until fragrant. This takes about 4 to 5 minutes each side in a toaster oven. Remove and set aside.
- 2
Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
- 3
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
- 4
Add blanched neck bones (ribs), broiled cuttlefish, red dates, and lotus root. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.
- 5
Season with salt to taste and turn off heat.
- 6
Serve warm in individual bowls.