Chinese Lotus Root Soup

Lotus Root Soup

A bowl of comforting nutritious soup, great for cold weather. 
Course Dinner, Soup
Cuisine Chinese
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 2 Adults
Author Cherie L.


  • 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.


- Pork Ribs: You can use entirely pork ribs, or add in additional chicken carcass, or a few chicken feet. Blanch all the bones together in step 1.
- Other than simmering over the stove, you may also use a thermal pot to boil for 30 mins before moving to the outer pot for 4-5h. Should you keep the soup in the pot for a longer time, ensure that you reboil every 8h for food safety.
- You may also add in some salt for taste. Recommended to skip salt if you are serving to children.