Lotus Root and Pork Rib Soup (莲藕排骨汤 (lián'ǒu páigǔ tāng))

Name: Lotus Root and Pork Rib Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: China
Ingredients: 800 g pork ribs, cut in pieces; 600 g lotus root, peeled and cut in chunks; 30 g ginger, sliced; 2 spring onions; 1 tbsp goji berries; salt, white pepper

Overview

Lotus root and pork rib soup is a slow-simmered Chinese soup that is especially associated with Wuhan and Hubei province. Blanched pork ribs and thick chunks of lotus root are cooked for two hours or more with ginger, until the broth becomes rich and slightly cloudy and the lotus root turns soft, starchy and pinkish. The soup is seasoned only with salt and white pepper, sometimes with a few goji berries. It is a comforting home dish, valued for its natural sweetness.

History

Hubei is a land of lakes, and its lotus root is known throughout China for its powdery texture when stewed. Wuhan families traditionally cook this soup in a clay pot for the New Year and for guests. Cantonese cooks make a similar version, often with red dates, peanuts and dried octopus. It is often made in winter, when lotus roots are at their best.

Main ingredients

Pork ribs, lotus root, ginger, spring onion, goji berries, white pepper. The soup is built on pork broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Pork soups · More soups from China

Recipe outline serves 4 · ~135 min

Ingredients

800 g pork ribs, cut in pieces
600 g lotus root, peeled and cut in chunks
30 g ginger, sliced
2 spring onions
1 tbsp goji berries
salt, white pepper

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.