Name: Easy Chinese Lotus Root and Pork Bone Soup 蓮藕排骨
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 1 lbs Lotus Root, sliced or large chunks; 1 lbs Pork Bones; 6-8 Shiitake Mushrooms; 100g Black Eye Peas; 1 Aged Tangerine Peel; 2 Honey Dates; 50g Goji Berries; 50g Red Dates; 100g Raw Peanuts

Easy Chinese Lotus Root and Pork Bone Soup 蓮藕排骨

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Easy Chinese Lotus Root and Pork Bone Soup 蓮藕排骨 is a delicious traditional Chinese soup made with a combination of lotus root and pork ribs. According to Traditional Chinese Medicine, this root vegetable with a crunchy texture strengthens the spleen and stomach, nourishes blood and improves the skin. This is a very tasty soup made with just a handful of ingredients. It will become one of your favourite soups from Autumn through Winter!

Author: Nancy
Prep Time: 5
Cook Time: 90
Total Time: 1 hour 35 minutes
Yield: 4 people 1x
Category: Soup
Method: Boil
Cuisine: Chinese

Ingredients

Scale

1 lbs Lotus Root, sliced or large chunks
1 lbs Pork Bones
6-8 Shiitake Mushrooms
100g Black Eye Peas
1 Aged Tangerine Peel

Optional Ingredients

2 Honey Dates
50g Goji Berries
50g Red Dates
100g Raw Peanuts

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Instructions

Soak the herbs for 5-10 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.
Wash and pat dry lotus roots. Cut the root vegetable into chunky thick pieces or round pieces, approximately 2 inches.
Wash the pork ribs, pork shank or tenderloin with cold water and pat dry with a kitchen paper towel. It is only necessary to cut the pork ribs into small pieces if your pot needs to be bigger.
Blanched pork ribs in a medium pot to remove the impurities and excess foam. Rinse with cold water. Set aside.
To make the pork rib soup, add the lotus root slices, pork and herbal ingredients into a clean pot not made of stainless steel like THIS Perfect Pot or a Buydeem Health Beverage Maker.
Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.
Fill a large pot of water with enough water to cover to make the clear soup stock. We used approximately 4 litres of cold water.
Boil at high heat for 30 minutes, then reduce to low heat. Slow simmer for 60 minutes on low heat.
If you find your pot of soup is low in liquid, where most of the liquid has evaporated, add a bit of boiled hot water to the soup and continue cooking.
Salt to taste.
Serve and enjoy.