Pork rib and lotus root soup is a beloved Chinese dish prized for its comforting flavor and nutritional benefits. Here’s a refined recipe to achieve a clear, savory broth and tender ingredients.
Begin by preparing 500g of pork ribs, blanching them in boiling water for 3 minutes to remove impurities, then rinse and set aside. Peel and slice 300g of fresh lotus root into 1cm-thick rounds, soaking them in water to prevent browning. In a pot, add blanched ribs, lotus root, 6 slices of ginger, and 2 dried red dates (for subtle sweetness). Pour in 1.5 liters of water, bring to a boil, then reduce heat to a simmer. Skim any foam from the surface, cover, and cook for 1.5 hours until the ribs are fall-off-the-bone tender and the lotus root turns soft yet retains a slight crunch.
Season with 1 teaspoon of salt and a pinch of white pepper just before serving. For extra richness, a few goji berries can be added in the last 10 minutes. This soup balances the ribs’ umami with the lotus root’s earthy sweetness, making it perfect for cool days. Serve hot to savor its warming, soul-soothing essence.