Lotus Root Soup With Ribs
Lotus root soup with ribs is a staple nourishing soup for cold days or when you are feeling under the weather. This recipe uses sliced lotus root and pork ribs seasoned with ginger, salt, and white pepper. It is a simple recipe with minimal active preparation time and only 40 minutes of stewing on low heat.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 whole lotus root (peeled and chopped)
- 1 tsp salt
- 500 g ribs (small cuts)
- Water for blanching
- 1 knot of green onion
- 3 slice ginger
- 2 tbsp cooking wine
- 5 slice ginger (for stir-frying)
- Boiling water (enough to fill the clay pot)
- 1 tsp salt
- A dash of white pepper
Instructions
- 1
Prepare the lotus root: Peel and chop the lotus root into diagonal slices. Place them in a bowl, add salt, and coat evenly by hand. Before cooking, rinse the salt off thoroughly. This step helps prevent the lotus root from turning black during cooking.
- 2
Clean the ribs: Add the ribs to a pot of cold water. Add green onion, ginger, and cooking wine to remove any gamey taste. Bring to a boil and let it boil for 2 minutes. Remove the ribs, rinse, and drain.
- 3
Stir-fry the ribs: Heat oil in a pan sauté ginger until fragrant. Add the ribs and stir-fry briefly, then transfer them to a clay pot.
- 4
Simmer the soup: Add the chopped lotus root to the clay pot. Pour enough boiling water until the ingredients are fully submerged and stew on low heat for 40 minutes. Do not add cold water during the simmering step. Make sure to use boiling water only.
- 5
Season the soup: After simmering for 60-90 minutes, season with salt and white pepper to taste. Serve while hot and fresh. Pair it with a light soy sauce dipping sauce. For better flavor absorption, prepare the soup ahead of time and serve it the next day.