Recipe: Lotus Root Pork Rib Soup (莲藕排骨汤)
Like my other recipes, Lotus Root Pork Rib Soup (莲藕排骨汤) is an easy-to-prepare dish. Moreover, it’s nutritious and thus a good dish for busy mothers to prepare for their children.
For one, lotus root is a powerhouse of nutrients, packed with vitamins and minerals such as vitamins B6 and C, Zinc, and Potassium. It is also low in calories and purported to reduce bad cholesterol levels and the risk of cardiovascular diseases. Its healthy dietary fibre also helps in digestion and constipation.
Prep and Cook Time (Serves 2)
Prep: 20 minutes
Cook: 25 minutes (pressure cooker); 2 hours (stovetop)
- 500g Pork Ribs
- 1 Lotus Root
- 1 Carrot
- 1 Sweet Corn (optional)
- 1 Dried Cuttlefish – might make the soup fishy (optional)
- 4 Dried Scallops (optional)
- 6-8 Dried Red Dates
- 50g peanuts
- Salt (to taste)
- Wash the red dates and cuttlefish.
- Wash and soak the scallops in hot water for about ~15 minutes. You can use the soaking water for the soup.
- Wash and soak the peanuts in hot water for ~30 minutes. Discard the soaking water.
- Blanch the pork ribs in a pot of boiling water for 3-5 minutes. Remove and wash under running water.
- Peel and cut the corn or/and carrot into chunks.
- Lotus Root:
- Wash off the mud and peel the skin if you bought those still covered in mud.
- Trim away the ends and cut the lotus root into large chunks or slices when you are ready to start cooking. If you cut too early, the lotus root will oxidize, like a potato.
- (At the market: Choose heavy and firm ones with no soft spots. Wet market vendors usually sell both lotus roots covered in mud and those washed and peeled (you got to use these cleaned ones soon for freshness.)
- Place all the ingredients in the pressure cooker. Add in salt for taste.
- For the pressure cooker, slightly cover the ingredients with water. Seal the lid and cook on ‘Soup‘ function for 25 mins. Let it vent naturally for better-tasting soup.
- For the stovetop, add more water and simmer for at least two hours.
Tip for great-tasting soup: Always try to let soup rest for at least 30 minutes and preferably for at least an hour. In fact, a little-known secret is that soup is often even more delicious the next day (Source: chefandsteward.com).
Cooked and slurped? Let me know how it tastes in the comments below!
SAVE IT, PIN IT.
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