Make this easy, restaurant-quality lotus root soup with tender pork ribs any day. Its clear broth is surprisingly flavorful and full of ingredients that’ll nourish you from within.
This pork soup recipe is quick and easy to make, part of what makes this low-effort, highly rewarding cozy soup so popular. Plus, you can set it and forget it while you prepare other dishes for the week. I'll show you two tested cooking methods and walk you through every step.
jump to:
✨ why you'll love this recipe
Lotus root and pork rib soup - called liân-ngāu pâi-kut thng in Taiwanese or 蓮藕排骨湯 in Chinese (lián'ǒu páigǔ tāng in Mandarin, Chinese) - is hearty and satisfying, but remarkably low-effort! It takes only 10 minutes of prep time and 30-40 minutes of simmering, unlike many soups which require hours to cook.
This soup is meant to have a lighter flavor that highlights the main ingredients (as most classic Taiwanese and Chinese soups do). But don't let the clear broth fool you – I've heard from many clients (from my private chef days) and students from my cooking and nutrition classes about how the broth is their favorite part!
I’ve tested this recipe and cooked it many times, weighed and measured each ingredient, timed myself when testing, and even tested it with two cooking methods, all so that you can have this in your recipe back pocket like I do.
You can cook this soup on the stovetop, in a Tatung cooker, slower cooker, or even in an Instant Pot! It's even better as reheated leftovers because the flavors intensify, which makes it perfect for meal prep.
Serve it with a quick stir-fry dish like sha cha chicken and pair it with an easy Taiwanese cucumber salad. If you have extra pork ribs, you can also make bitter melon pork rib soup in your Tatung cooker for variety.
For an easy weeknight meal, I like to add cooked wheat noodles to each bowl or enjoy with a bowl of white rice.
💭 what is lotus root
Lotus root is an underwater "root" vegetable that’s a staple in many Asian cuisines. It’s similar to a potato, although it does have a crispier texture that is reminiscent of jicama.
The flavor is very mild so it’s an incredibly versatile ingredient. It’ll take on the flavors of your dish and add a satisfying crunchy texture. I'll be sharing even more pro tips in a comprehensive guide, including how to pick the best ones when shopping for them.
They can be enjoyed raw (or lightly steamed) in salads, stir-fried, simmered or boiled like a potato, and even fried. Due to the crunchier texture, boiling doesn’t soften the root very much – that’s why it’s so great in soups!
📋 key ingredients
Below is a list of the key ingredients for this easy soup. Check out the variations and substitutions for even more ways to make this soup special.
- bone-in pork spare ribs - Asian grocery stores usually stock pork spare ribs that are already cut into 2-inch long individual pieces, which is an ideal cut for soups like this and most Taiwanese dishes that use pork ribs.
- If you don’t have access to a Taiwanese or local Asian grocery store, you can ask a grocery store butcher to cut the bone-in spare ribs into shorter pieces (yes, even through the bones). Then, either ask them nicely to cut them into individual small rib pieces, or easily do that at home.
- lotus root - Fresh lotus root will work best. You might see vacuum-packed peeled and cut versions sold in some grocery stores, but they’ll lack the subtle flavors you get from fresh lotus root (I’ve tested it!).
- kosher salt - I use the Diamond Crystal brand kosher salt (paid link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using another type of salt (like sea salt), use half of the amount listed in the recipe.
- goji berries - can be found at the online Asian grocery store Weee! (paid link) or you can find some goji berries on Amazon (paid link).
- garlic - peeled cloves slightly smashed with the side of a knife.
- ginger - thinly sliced at an angle.
- ground white pepper (optional) - this is a common seasoning in Taiwanese cooking and highly recommended since it adds another dimension of flavor. In small amounts, it adds a hint of spice but won't make the soup spicy.
- other optional ingredients - sliced cilantro and scallion to top each bowl of soup.
- water - there's no need for additional broth in this recipe since you're essentially making bone broth from the pork ribs.
See the recipe card for quantities.
📖 variations & substitutions
- carrots – Replace half of the lotus root with a peeled carrot, cut into oblique or 1-inch wide pieces.
- shiitake mushrooms – Add about 10 dried (preferred) or fresh shiitake mushrooms to the soup. The dried ones will not only soak up all the delicious goodness and end up being juicy and flavorful, but also add an extra layer of umami.
- dates / jujubes – You can add dried dates or jujubes (paid link) if you’d like to add even more sweetness to the soup. I recommend using pitted ones if possible.
- peanuts – Add about ¼ cup of blanched peanuts. You can find shelled peanuts made for soups and stews at your local Asian grocery store.
This recipe also works well in a Tatung cooker 大同鍋 (see instructions). The cook time will be longer, but you get to set it and forget it using your Tatung!
🔪 instructions
I’m going to go through each step in detail below, including step-by-step photos of how to prepare lotus root. In a hurry? You can jump straight to the printable recipe.
prep the ingredients
Start by parboiling your pork ribs to remove impurities. I'll walk you through how.
Place 1 pound (450 grams) of individual or cut pieces of bone-in pork spare ribs in a medium (3-quart) saucepan and cover with cold water.
Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs.
Notice all the impurities that float to the top. That's why parboiling is such an important step in making a non-cloudy broth!
chef's note: "parboiling" means to partially boil before cooking the whole dish.
Rinse the pork spare ribs with cold water and gently scrub until the water runs clear.
note: Scrubbing is optional but helps with creating a clear (not cloudy) broth at the end.
While the pot is being heated, peel 3 cloves of garlic and thinly slice a 1-inch (25mm) piece of ginger.
Then, prepare the lotus root. Don’t do this step too far in advance of cooking the soup since once peeled, lotus root will oxidize like a potato. No worries if that does happen though. It will just affect the color and won't change the taste.
Rinse the lotus root under cold water to clean it. A straw cleaner brush works well to clean out any dirt in the holes.
Peel the lotus root with a vegetable peeler.
Cut into ¼-inch to ½-inch thick round slices (6-13mm thick).
If you’ve peeled and cut the lotus root early, you can store the slices in a container and cover them with cold water to prevent them from oxidizing (turning darker in color).
cook the soup
Transfer the blanched pork spare ribs, cut lotus root, goji berries, ginger slices, garlic, 2 teaspoons Diamond Crystal kosher salt (*use half the amount if using other types of salt), and optional ⅛ teaspoon ground white pepper to a large (4-quart) saucepan or dutch oven.
Fill the pot with cold water until the ingredients are fully submerged (about 10 cups).
Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for at least 30 minutes (the longer the more tender the pork ribs will be).
I also recommend simmering longer if you’re using a leaner cut of pork ribs, like baby back ribs.
Serve while hot and top each bowl with optional sliced cilantro and scallions, if using.
Serve it as is, or add noodles/rice for a quick meal.
🇹🇼 Tatung cooker instructions (optional method)
The stovetop method works perfectly well, but why not use a Tatung cooker if you have one? You can set it and forget it, so it's a quick and easy alternative.
- Follow recipe steps 1-2 above.
- Transfer cleaned pork spare ribs, cut lotus root, goji berries, ginger slices, garlic cloves, salt, and ground white pepper to the inner pot of your Tatung Cooker. Fill with cold water until the ingredients are fully submerged (about 1½ quarts).
- Fill the outer pot with 2 rice cups of water (about 1½ cup if using a regular liquid measuring cup).
- Cover, turn on the cooker, and press the switch down to cook for 1 hour. The switch should automatically pop up around that time as well.
🍳 equipment
The equipment used to make this soup includes a few items you probably already have in your kitchen.
Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.
- I use a 4-quart Dutch oven (paid link) when I cook this recipe on the stovetop, but I also sometimes use a Tatung Cooker (paid link).
- small hot pot strainer (paid link)
- chefs knife (paid link)
- cutting board (paid link)
❄️ storage
Allow your leftover soup to fully cool - you can speed up the process by transferring it into smaller containers so it cools faster before you transfer it to the fridge.
When cooled and stored properly in covered containers, it will keep in the refrigerator for up to 3 days. You can reheat it in either a pot, steamer, or microwave. By the way, it tastes even more flavorful when reheated!
This soup freezes fairly well, though the texture of lotus root may degrade over time. I like to use Souper Cubes (paid link) for different portion sizes. Just make sure to leave room at the top since the contents will expand when frozen.
💭 top expert tip
You can peel and slice the lotus root ahead of time if you store it properly. Store the slices in a container and cover them with cold water (so that every piece is fully submerged) as shown in the photo below. This will help to prevent them from oxidizing (turning a darker color).
💭 faq
You can definitely simmer the soup in a slow cooker. Just make sure to parboil the pork ribs first (recipe step 1) to get a clearer broth.
Yes, you sure can! This recipe doesn’t need hours to simmer though, so you won't need a pressure cooker or Instant Pot to make it.
The amount of oil in your soup depends on the amount of fat on the ribs you have.
There are two options to lessen the amount of oil.
1: While the soup is simmering, skim the top using a fine mesh skimmer. In between skimming, clean the skimmer by dipping it into a container filled with hot water. This is a pro tip from my experience working at high-end restaurants.
2: Allow the cooked soup to properly cool and then transfer it to the refrigerator in a covered container. Once chilled, the fats will solidify so you can easily remove the thin layer on top (if any) with a large spoon.
The key to a clear soup broth is parboiling the pork ribs (and starting them in cold water) and rinsing them under running water. This is a crucial step to remove the impurities from the spare ribs.
If you find that the broth still looks cloudy while the soup is simmering, you can skim the top every so often with a soup skimmer or ladle (affiliate links). Skim with a circular motion around the outer edges of the pot.
🍲 more related or pairing
Looking for other cozy Asian soup recipes like this? Try these:
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cindy 周昀
Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.
Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.
Want to Save This Recipe?
I'll send it to your inbox – just enter your email below. Plus, you'll get new recipes and pro cooking tips from me!
By submitting to this form, I consent to receive emails. Don't worry, you can unsubscribe anytime.
lotus root soup with pork ribs (蓮藕排骨湯)
ingredients
- 1 pound bone-in pork spare ribs, cut into individual ribs or buy already cut pieces (see note)
- 1 pound lotus root
- 2 tablespoons goji berries
- 10 cups water
- 1- inch piece ginger, thinly sliced at an angle
- 3 cloves garlic, peeled and slightly smashed with the side of a knife
- 2 teaspoons Diamond Crystal kosher salt, use half the amount if using sea salt
- ⅛ teaspoon ground white pepper, optional
- 5 sprigs cilantro, roughly cut (about 2 tablespoons), optional
- 1 scallion, thinly sliced, optional
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- Place pork spare ribs in a medium (3-quart) saucepan and cover with cold water. Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs. Rinse the pork spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end).
- While the pork ribs are being parboiled, prepare the lotus root. Rinse the lotus root under cold water to clean it. A straw cleaner brush works well to clean out any dirt in the holes. Peel the lotus root and cut into ¼-inch to ½-inch thick round slices. Don’t do this step too far in advance of cooking the soup since once peeled, lotus root will oxidize, like a potato (see note).
- Transfer the blanched pork spare ribs, cut lotus root, goji berries, ginger slices, garlic cloves, salt, and optional ground white pepper to a large (4-quart) saucepan or Dutch oven. Fill with cold water until the ingredients are fully submerged (about 10 cups).
- Bring to a boil over medium-high heat, then reduce heat to a simmer, cover, and cook for at least 30 minutes (the longer the more tender the pork ribs will be).
- Serve while hot and top each bowl with cilantro and scallions, if using.
equipment and highlighted ingredients
notes
- Follow recipe steps 1-2 above.
- Transfer cleaned pork spare ribs, cut lotus root, ginger slices, garlic cloves, goji berries, salt, and ground white pepper to the inner pot of your Tatung Cooker. Fill with cold water until the ingredients are fully submerged (about 1½ quarts).
- Fill the outer pot with 2 rice cups of water (about 1½ cups if using a regular liquid measuring cup).
- Cover, turn on the cooker, and press the switch down to cook for 1 hour. The switch should automatically pop up around that time as well.
🌡️ food safety
- Cook pork ribs to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
share your thoughts below. let's chat at the kitchen table: