Make this easy, restaurant-quality lotus root soup with tender pork ribs any day. The clear broth is surprisingly flavorful and full of nourishing ingredients!
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.
notes
Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.bone-in pork spare ribs – Asian grocery stores usually stock pork spare ribs that are already cut into 2-inch long individual pieces. This cut is ideal 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 to find already-cut pork spare ribs, you can ask a grocery store butcher to cut the bone-in spare ribs into shorter pieces (yes, even through the bones). From there, you can ask them nicely to cut them into individual small rib pieces or easily do that at home.lotus root – fresh ones will work best. You might see vacuum-packed peeled and cut lotus root sold in some grocery stores, but they’ll lack the subtle flavors you get from fresh lotus root (I’ve tested it!).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 color).salt – this recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.storage – Store any leftover soup in smaller containers so it can cool down faster before you transfer it to the fridge. The reheated soup will taste even more flavorful! When properly cooled, this recipe will keep in the refrigerator for up to 3 days in a covered container. You can reheat it in a pot, steamer, or microwave.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.variations & additions:carrots – Replace half of the lotus root with peeled carrot cut into 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 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. The cook time will be longer, but you get to set it and forget it using your Tatung!INSTRUCTIONS FOR USING A TATUNG COOKER 大同鍋:
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.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.