Pork Bones with Lotus Root Soup
7 January 2009
9,852 views
7 Comments
Soup Name: Pork Bones with Lotus Root Soup
Traditional Chinese Name: 蓮藕湯 (lián ou tāng)
Introduction:
This is a hearty soup that can double as a meal. The lotus root is very filling and is a good source of dietary fiber. Since the soup is boiled for some time, the lotus roots will have absorbed all the goodness of the other ingredients (same as the pork bones) and serves as a delicious addition to the soup.
What Ingredients are required?
1 pound of fresh pork bones
2-3 whole lotus roots
5-6 pieces of dried scallop
3 large dried dates
How do I prepare it?
-
Start boiling your water soup
-
Optional: You can marinate the pork bones with 1 tablespoon of salt an hour prior to boiling, but make sure you rinse the pork bones well with cool water
-
In a separate pot, blanch the pork bones and strain it removing any dirt and debris from the blanching
-
Add the pork bones to the boiling water of your soup
-
Add the dried scallops, large dates and lotus roots to your soup
-
Boil for at least 60-90 minutes on high heat. The longer you boil it, the tastier the soup!
Any benefits?
-
The lotus roots are a great source of dietary fiber and have plenty of vitamin C and B6
Any precautions?
-
The roots can contain dirt and potential parasites, make sure you clean it thoroughly and boil thoroughly before consumption
(No Ratings Yet)
Loading ...
Hi,
When I cook the lotus root it usually turn out red liquid. It not look clear like your pix that show on the top of this page. What can I do to make it turn out like yours.
Thanks
Catherine,
Are you adding it in boiling water? This way, the lotus roots cook IMMEDIATELY once it hits the water. I have never seen a red lotus root soup before! What other ingredients are you adding? Can you provide more information? What type of meats? Additives? Herbs? Lisa
hi, lady
its very surprised find your website.because i almost desperate looking for how to cook chinesse food/soup but in engglish version.i cant read chinesse although im chinesse.=P
its it the same effect if i use slow cooker instead of boiling? u know, working mom dont have much time in boiling soup. usually i just use slow cooker at night n the soup ready at the next morning. is it ok?
thx a lot. your website really helpfull
shindy
Hi Shindy,
Slow cooker is in fact the new “old fire soup”. As you said, no time, don’t waste energy, etc… The other popular thing to use these days are “thermal pots”. You boil the soup for about 30 minutes to really get up the heat and ingredients moving and then put it in a thermal pot to let it “cook” further. It is still moving slowly because of the heat circulation, but it more bakes and the flavours all come out just as nicely. Try it! Thanks for your support! Lisa
Question in general. When I make soup, I tend not to eat the “ingredients” for whatever reason. after reading the section of how the lotus root absorbs most of the nutrients, I take that the liquid itself won’t have much. Does this hold true for all soups?
How come you don’t list salt in most of your soups? When I make it, I always add salt at the end to flavor the soup.
Thanks,Caroline
Dear Caroline, I actually don’t use salt too often in soups. My theory is to try to keep it as natural as possible and salt is something people can add to their own soups if they need more. Easier to add than take out. I do use salt sometimes to marinate the pork bones and/or fry with fish, so that will get into the soup, but in general, I don’t salt. Of course, this is all up to personal tastes. Hope this helps, Lisa
Leave your response!
Soup of The Day
Search Soups
Other Foodie Blogs
Most Commented
Most Viewed