This is a slow simmered soup to bring out the richness and goodness of the ingredients. Often a comforting bowl of soup to come home to 🙂
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What is Lotus Root?
Lotus root is a favourite ingredient in Chinese dishes. It can be used as an ingredient in soups, as well as stir-fries. Recently 麻辣香锅 (Mala stir fries) has been really popular locally, and one of the ingredients we often see in it would be sliced lotus root.
I remembered seeing slightly muddy lotus root selling in the market when I was a kid. Thankfully these days we can find washed lotus root easily :p
What Other Ingredients Are Also Used For This Soup?
For lotus root soup, we usually add in red dates and peanuts.
Some people also love to add in chicken feet, dried cuttlefish, black beans for additional boost of nutrition.
As this is a slow simmered soup, by adding in chicken feet, cooking over a longer period of time will make the soup “thicker” with collagen from the chicken feet. You can also make a thicker soup with big pork bones for soup – simply cook over longer time to draw out the goodness in the bones.
>> MORE CHINESE SOUP RECIPES:
This recipe serves 2 adults, or 1 adults 2 kids. So you can adjust the qty of the ingredients to your liking 🙂 This recipe also fits in Thermos 1.5L thermal pot.
Lotus Root Soup
- 150-170 g pork spare ribs
- 250 g lotus root sliced
- 1 pc dried scallop medium sized
- 2 pcs red dates pitted
- 40 g dried peanuts soaked
- 20 g ikan bilis
- 800 ml water
- 1 pc dried cuttlefish washed (optional)
- Prepare pork ribs by blanching in roaring boiling water for about 5 mins. There should not be any more pink spots in the ribs. Rinse and set aside.
- Soak peanuts in hot water for 1 hour to soften. Rinse and drain ikan bilis.
- Bring 800ml of water to a boil, in a pot. Add in blanched ribs, lotus root, ikan bilis, dried scallop, red dates and peanuts. You can also add in dried cuttlefish if you like. Allow the water to boil again. Reduce heat slightly to let it come to a simmering boil for about 2-3 hours. You may add salt to season the soup slightly.
- Serve warm with rice, and some dark soy sauce and cut chili.