Lotus soup is one of my favorite Chinese soups. Having a Cantonese dad, my mom often had to cook a soup with each meal. Lotus soup was frequently on the menu because we all enjoyed it and it was also very easy to put together. My mom would usually add in some smoked cuttlefish and dried scallops. I liked the scallops, not the cuttlefish. The best lotus soup I’ve ever had was made by my aunt. She adds scallops and dried oysters to her version and I love the smoky, sweet and rich flavor of her soup. However, a simple lotus soup does the trick most of the time and because the hubs is not a fan of anything seafood-y in his food, this version hits the spot. My grandmother actually taught me how to make this version. I’ve put together a more pictorial version of this recipe in hopes that you (the reader) would try this out!
To make simple lotus soup:
Slice up some lotus root, about 1-inch thick for each slice.
Next, prepare the other ingredients – 1 cup peanuts (raw, not roasted or salted)
1 piece of Chinese licorice
Prepare the pork ribs. Cut them into chunks and do the following:
Combine all ingredients into the pot (pork ribs, lotus root, peanuts, Chinese licorice, and 1 bulb of garlic) and cover with enough water to just cover all the ingredients. Be careful not to add too much water.
Bring to boil and then simmer for at least 45 minutes to an hour. Then, season with salt to taste. Enjoy!
Simple Lotus Soup
- 1 pound pork ribs, cut into chunks
- 1 pound lotus root, washed and sliced into 1-inch thick slices
- 1 piece Chinese licorice
- 1 bulb garlic
- 1 cup peanuts (not roasted or salted)
- Water, just enough to cover all ingredients
- Salt, to taste
- To remove the “scum” from the meat and ensure a clear broth, par boil the pork ribs for about 5 minutes. Drain and rinse them and place them back into the pot.
- Add all other ingredients into the pot except the salt. Bring to boil and then simmer for 45-60 minutes.
- Season with salt to taste.