Soul-Warming Chinese Rib & Lotus Root Soup
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Lotus root rib soup was rated as one of the top ten classic dishes in Hubei, a province known for its rich lotus root. The ribs are seared first and then braised over low heat until tender, achieving a rich, delightful, and healthy soup.
Ingredients
- 454g / 1 pound pork short ribs
-
35g / 2.5 Tbsps Chinese cooking wine
- 1.5 liters / 6¼ cups water to blanch the ribs
- 18g / about 6 slices ginger
- 45g / about 3 scallions
- 3.3g / 1 tsp whole white peppercorn
-
454g / 1 pound lotus root
-
18g / about 6 dried jujube dates
-
6g / 1 Tbsp goji berry, optional
- 5.7g / 1 tsp salt
Directions
- Cut the white part of the scallions into 1-inch stalks; dice the green part and reserve it as a garnish.
- Slice the short ribs in between the bones into individual pieces.
- Add the ribs, cooking wine, and 1.5 liters water to a pot and bring it to a boil. Skim the scum by using a fine sieve.
- Remove the ribs from the pot and let them drain on the side.
- Pour the blanching water through a cheesecloth to eliminate the impurities. Then reserve the broth over a spare stove to keep it hot for later use.
- Preheat the clay pot until hot. Add the blanched ribs, ginger slices, the white part of the scallion stalks, and white peppercorns. Stir over medium heat for a few minutes or until the ribs are slightly charred.
- Pour the reserved blanching water and boil the ribs over medium heat for 5 minutes or until the broth is slightly white.
- Meanwhile, discard the end of the lotus root, peel the skin, and cut it into bite-size pieces.
- Add the lotus root and dried jujube dates to the clay pot. Switch the heat to the lowest setting and simmer for 1.5 hours.
- Before serving, add salt to taste and garnish with diced scallions and goji berries.
