Lotus Root with Pork Ribs
"A simple yet delicious Chinese soup. Pork spare ribs are simmered with scallops and lotus roots."Serves 2 | Prep Time 15 min. | Cook Time 30 min.
Why I Love This Recipe
Lotus root signifies abundance and prosperity to the Chinese so this is a popular soup for many who celebrate Chinese New Year.
Lotus root is rich in dietary fiber, vitamin C, copper, iron, potassium, thiamin, manganese and is very low in saturated fat. On its own, it has a mild taste and a soft crunchy texture. Once cooked, they will absorb whatever flavors that are in your soups and dishes.
Almost every part of this plant can be used for cooking. The root (stir-fried, steamed, boiled, braised, made into candied lotus root), leaves (for wrapping food especially Chinese zongzi) and the petals are sometimes used as garnish. Lotus seeds can be eaten raw and can also be boiled with other ingredients to make tong sui (dessert soups). The seeds can also be grounded into a paste which is a popular and common ingredient in mooncakes and daifuku (Japanese round mochi).
Ingredients You'll Need
4 Dried Scallops
1 pound pork spare ribs, cut into 1-inch pieces
3 lotus roots, peeled and cut into 1/3-inch slices
water to cover
salt to taste
I added a few red dates to sweeten the soup a tad
Place dried scallops in a small bowl and cover with water. Let soak until softened, 30 minutes to 1 hour. Drain and cut into small pieces.
Bring a large pot of water to a boil. Add pork spare ribs; cook for 5 to 8 minutes. Drain and rinse under cold water.
Combine scallops, spare ribs, and lotus roots, red dates in a pot. Add three times the volume of water; bring to a boil. Cook at a boil for 30 minutes. Reduce heat to medium and simmer, adding more water if needed, until lotus roots are soft and water is reduced by a third, 2 to 3 hours. Stir and season with salt.
Pairs Well With