Carrot Lotus Pork Bone Soup (胡萝卜莲藕排骨汤)
I like to make this Carrot Lotus Root Pork Bone Soup when it gets hot. It helps me beat the heat!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2-2 ½ quarts of pork bone stock along with 4 to 5 pieces of pork neck bones (see previous post)
- 2 medium carrots
- 1 small segment of lotus root
- 2 dried jujubes (optional)
- 1 teaspoon kosher salt (or ½ teaspoon table salt)
Instructions
- 1
Pour the pork bone stock along with the bones into a soup pot and close the lid. Set the heat to medium-high.
- 2
While waiting for the stock and bones to heat up, prepare the other ingredients. Peel and cut the carrots into large pieces (I like to roll cut). Wash the lotus segment thoroughly, making sure no dirt remains inside the lotus holes. Peel and cut the lotus segment into medium chunks. Wash the jujubes well if using.
- 3
When the stock boils, add the carrots, lotus, and jujubes (if using), mixing slightly. Cover the lid. When the stock boils again, lower the heat to medium-low to produce a low rolling boil.3 Cover and let cook for about 15 minutes until the carrots and lotus become tender.
- 4
Turn off the heat and add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Add more salt to taste. Pour the soup along with equal portions of pork bones, carrots, and lotus into separate bowls. Serve hot or warm. Enjoy!