Lotus Root Soup With Ribs

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Lotus root soup with ribs is a staple nourishing soup for cold days or when you are feeling under the weather. This recipe uses sliced lotus root and pork ribs seasoned with ginger, salt, and white pepper. It is a simple recipe with minimal active preparation time and only 40 minutes of stewing on low heat.

Versatility and Beauty: The Lotus Plant in Chinese Culture

The lotus plant holds a special place in Chinese culture for its versatility and beauty. The lotus flower is exceptionally beautiful, highly ornamental, and a delight to behold.

Lotus seeds are utilized in soups and transformed into the classic Lotus seed paste, a key filling in various treats like buns and mooncakes.

Lotus leaves are integral to dishes like Lo Mai Gai (Lotus Leaf Sticky Rice Chicken), a beloved dim sum favorite, where they impart a subtle, earthy flavor.

Additionally, the crunchy lotus root (莲藕) serves as a culinary essential, derived from the submerged rhizome of the lotus plant. It features prominently in soups and an array of dishes, often stir-fried, braised, or incorporated into salads. Its versatility shines in recipes such as Lotus Root Salad and Buddha’s Delight (Lo Han Jai – 罗汉斋).

What To Know About Lotus Root Soup With Ribs

Lotus Root Soup with Ribs is a traditional dish that my mother has perfected over the years. Her experience and skill in making this soup ensure it’s always flavorful and comforting. The combination of tender pork ribs and crunchy lotus root creates a delicious and nutritious soup that’s cherished in our family.

Did you know that lotus root has a lot of health benefits too? It helps aid in digestion, support weight control, boost the immune system, and support heart health. What better way to serve lotus root for its healing properties than in a bowl of nourishing soup?

Pair your lotus root with boiled and stir-fried pork ribs—simply the perfect combo. In a nutshell, the ribs are boiled with green onion, ginger, and cooking wine for 2 minutes, then stir-fried with ginger. This gives you a clean, clear lotus root soup that is lightly seasoned with salt and white pepper.

Do you love a hearty soup as much as I do? Check out these warming soup dishes as well:

• Jiu Niang Tang Yuan Soup
• Chinese Hot And Sour Soup
• Seaweed Egg Drop Soup
• Black Chicken Soup (Chinese Silkie Chicken)
• Beef Wontons With Soup
• Pork And Shrimp Wonton Soup
• Sweet Red Bean Soup With Sago (红豆西米露)
• Chicken Feet Soup
• Healthy 4-Ingredient Green Bean Dessert Soup
• Savory Tomato Garlic Fish Balls Soup
• Winter Melon Soup With Ribs
• Crab Beehoon Soup
• Creamy Mushroom Soup
• Gamjatang 감자탕 / Korean Pork Bone Soup

Ingredient Tips And Alternatives

Here are some tips on how to prepare the lotus root and ribs, as well as how to substitute an ingredient:

• Lotus root: You will easily find lotus root in Asian grocery stores or local farmers’ Fresh, quality lotus roots are firm to the touch and have light brown skin without soft spots. It should also weigh heavy when picked up, meaning it is not dry on the inside. Some stores may sell lotus root that is pre-sliced or pre-peeled and packed already in plastic packaging. You can also try your luck finding dried lotus roots on Amazon. Dried lotus roots should be rehydrated before using them.
• Salt: After cutting the lotus root, sprinkle some salt and coat evenly. This technique is helpful in preventing the lotus root from turning black. Moreover, it boosts its taste by bringing out its flavors. Use any type of salt you want, such as sea salt, pink salt, and kosher salt.
• Ribs: I prefer ribs with more meat than bones and less fat content. You can use any type of ribs, such as spare ribs, baby back ribs, or short ribs. Ask your butcher to chop them into small pieces already so you don’t have a hard time chopping the bones. If you need an alternative, use pork neck bones. If you want to make this vegan or vegetarian, use soy meat, plant-based pork, or seitan.
• Clean the ribs: Don’t simply add the ribs to the soup without cleaning it first. It should be blanched first and cooked for 2 minutes when it starts to boil. After blanching, rinse and drain the ribs well. This removes any impurities, scum, and gamey taste. If you follow these cleaning steps, you can be assured of a clean, clear soup that is not murky. For the boiling step, you will need these ingredients:
  • Green onions: Boiling the pork ribs with green onions adds a mild sweet onion taste. No need to chop the green onion, just add it as a whole.
  • Ginger: Ginger adds an earthy and peppery taste. Just 3 slices of ginger will do, but you can add more if you like.
  • Cooking wine: You should not skip cooking wine to really cleanse the meat and remove the bad odor. Moreover, it helps tenderize the meat while maintaining its moisture. This also lends a slightly sweet and briny taste. You can swap it for cooking sake, mirin, or dry sherry. Omit this from the ingredients if you can’t consume alcohol.
• Ginger: Again, you will need slices of ginger for the stir-frying step with pork ribs. This gives the ribs a delightful taste and aroma. It adds a unique spicy, warm taste with hints of citrus. You can swap fresh ginger with ground ginger. Use 1/4 to 1/2 tsp ground ginger for every 1 tbsp of fresh ginger.
• Seasonings: The soup is seasoned with salt and white pepper powder. I like white pepper for its earthy taste and subtle heat. Its taste is not the same as black pepper powder, which is more woody, piney, and hot. If you want to add more depth of flavor, I suggest adding seaweed or mushrooms for umaminess and dried goji berries for something sweet and sour. Make sure to add goji berries last to prevent the soup from being too sour. Aside from goji berries, you can also add red dates for sweetness and a caramel-like taste. Give it some color and oniony taste with chopped green onions and a bit of crunch with cooked peanuts.

Why Clay Pot Is Better For Long Simmering

As you will see later in the recipe steps, I placed all the ingredients in a clay pot and let it simmer for 40 minutes. Check your local Asian stores or online markets like Amazon and see if there is a clay pot available. The clay pot should not have any cracks to prevent water from leaking out.

Although you can use your regular pot to do the job, there are a few reasons why a clay pot is more efficient. Here’s why you should have a clay pot for this recipe:

1. Its round shape and material are excellent in retaining heat and distributing it evenly. So, you can expect a consistently cooked dish with fully infused flavors.
2. Its porous material is great for retaining moisture, preventing the ingredients from drying out to remain juicy.
3. It serves as a beautiful serving plate. No need to transfer the soup to another serving plate since the clay pot can be set directly on your table. Not only is it aesthetically pleasing at your table, but it will keep the soup hot for a longer period.

Ingredients And Kitchenware

Here are my recommended kitchenware to prepare and the ingredients to use:

Kitchenware:

• Knife
• Bowl
• Cooking pot (for boiling and stir-frying)
• Ladle strainer
• Spatula
• Clay pot with lid

Ingredients:

• 1 whole lotus root (peeled and chopped)
• 1 tsp of salt
• 500g of ribs (small cuts)
• Water for blanching
• 1 knot of green onion
• 3 slices of ginger
• 2 tbsp of cooking wine
• 5 slices of ginger (for stir-frying)
• Boiling water (enough to fill the clay pot)
• 1 tsp of salt
• A dash of white pepper

Instructions: 5 Steps To Make Lotus Root Soup With Ribs

Once the lotus root and the ribs are prepared, you simply transfer everything in a clay pot with boiling water and simmer for 60-90 minutes. Basically, the steps call for chopping, boiling, stir-frying, simmering, and seasoning. Watch my short tutorial video on Instagram or TikTok to learn more.

Finished making this soup? How did it go? Share your thoughts and ideas in the comments section with the tag @kitchenmisadventures.

1. Prepare the lotus root: Peel and chop the lotus root into diagonal slices. Place them in a bowl, add salt, and coat evenly by hand. Before cooking, rinse the salt off thoroughly. This step helps prevent the lotus root from turning black during cooking.
2. Clean the ribs: Add the ribs to a pot of cold water. Add green onion, ginger, and cooking wine to remove any gamey taste. Bring to a boil and let it boil for 2 minutes. Remove the ribs, rinse, and drain.
3. Stir-fry the ribs: Heat oil in a pan sauté ginger until fragrant. Add the ribs and stir-fry briefly, then transfer them to a clay pot.
4. Simmer the soup: Add the chopped lotus root to the clay pot. Pour enough boiling water until the ingredients are fully submerged and stew on low heat for 40 minutes. Do not add cold water during the simmering step. Make sure to use boiling water only.
5. Season the soup: After simmering for 60-90 minutes, season with salt and white pepper to taste. Serve while hot and fresh. Pair it with a light soy sauce dipping sauce. For better flavor absorption, prepare the soup ahead of time and serve it the next day.
   

   Lotus Root Soup With Ribs

   Lotus root soup with ribs is a staple nourishing soup for cold days or when you are feeling under the weather. This recipe uses sliced lotus root and pork ribs seasoned with ginger, salt, and white pepper. It is a simple recipe with minimal active preparation time and only 40 minutes of stewing on low heat.

   Print Recipe Pin Recipe

   Prep Time 15 minutes mins

   Cook Time 1 hour hr 20 minutes mins

   Course Soup

   Servings 4

   Calories 53 kcal

   Ingredients

     

   1x2x3x

   • 1 whole lotus root peeled and chopped
   • 1 tsp salt
   • 500 g ribs small cuts
   • Water for blanching
   • 1 knot of green onion
   • 3 slices ginger
   • 2 tbsp cooking wine
   • 5 slices ginger for stir-frying
   • Boiling water enough to fill the clay pot
   • 1 tsp salt
   • A dash of white pepper

   Instructions

    

   • Prepare the lotus root: Peel and chop the lotus root into diagonal slices. Place them in a bowl, add salt, and coat evenly by hand. Before cooking, rinse the salt off thoroughly. This step helps prevent the lotus root from turning black during cooking.
   • Clean the ribs: Add the ribs to a pot of cold water. Add green onion, ginger, and cooking wine to remove any gamey taste. Bring to a boil and let it boil for 2 minutes. Remove the ribs, rinse, and drain.
   • Stir-fry the ribs: Heat oil in a pan sauté ginger until fragrant. Add the ribs and stir-fry briefly, then transfer them to a clay pot.
   • Simmer the soup: Add the chopped lotus root to the clay pot. Pour enough boiling water until the ingredients are fully submerged and stew on low heat for 40 minutes. Do not add cold water during the simmering step. Make sure to use boiling water only.
   • Season the soup: After simmering for 60-90 minutes, season with salt and white pepper to taste. Serve while hot and fresh. Pair it with a light soy sauce dipping sauce. For better flavor absorption, prepare the soup ahead of time and serve it the next day.

   Video

   Nutrition

   Calories: 53kcalCarbohydrates: 10gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1275mgPotassium: 512mgFiber: 4gSugar: 2gVitamin A: 591IUVitamin C: 17mgCalcium: 67mgIron: 1mg

   Tried this recipe?Let us know how it was!