Lotus Root and Pork Soup (蓮藕汤)
Lotus Root and Pork Soup uses just a handful of ingredients. It has a light broth with pork simmered in a garlic and ginger homemade stock!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 L / 10.5 US cup chicken and pork stock
- 500 g / 1.1 lb lotus root ((we get it from the Asian supermarket))
- 1 tsp salt ((or to taste))
- 1 tbsp chicken bouillon powder
- 20 g / 0.04 lb ginger
- 4 cloves garlic
- 3 1/2 tbsp red adzuki beans
- 2 1/2 tbsp blanched peanuts
Instructions
- 1
Peel then wash and cut the lotus roots into 5mm (0.2") slices.
- 2
Bring the stock to a boil and add in the lotus root, blanched peanuts and adzuki beans as they take longer to soften.
- 3
Remove the skin off the garlic and gently crush it using a flat utensil like a cleaver, then put them into the broth.
- 4
Use a cleaver (or any other flat utensil) to slap at the ginger until it starts to flatten. Add it to the broth.
- 5
Season the broth with the salt and chicken bouillon powder, bring it to a boil and immediately turn the heat to low-medium to gently simmer for 1 hour with the lid partially on. Skim the floating scum and oil every 10-15 minutes as it cooks.Note: If you are using a homemade bone stock, remove any chicken after it has softened. Generally this is about 3 hours after a low simmer.
- 6
Serve hot as is!