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Soul-Warming Chinese Rib & Lotus Root Soup

Byamazingfoodstv


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Lotus root rib soup was rated as one of the top ten classic dishes in Hubei, a province known for its rich lotus root. The ribs are seared first and then braised over low heat until tender, achieving a rich, delightful, and healthy soup.

INGREDIENTS

454g / 1 pound pork short ribs
35g / 2.5 Tbsps Chinese cooking wine (Amazon Link –
1.5 liters / 6¼ cups water to blanch the ribs
18g / about 6 slices ginger
45g / about 3 scallions
3.3g / 1 tsp whole white peppercorn
454g / 1 pound lotus root
18g / about 6 dried jujube dates (Amazon Link –
6g / 1 Tbsp goji berry, optional (Amazon Link –
5.7g / 1 tsp salt

INSTRUCTIONS

Cut the white part of the scallions into 1-inch stalks; dice the green part and reserve it as a garnish.

Slice the short ribs in between the bones into individual pieces.

Add the ribs, cooking wine, and 1.5 liters water to a pot and bring it to a boil. Skim the scum by using a fine sieve.

Remove the ribs from the pot and let them drain on the side.

Pour the blanching water through a cheesecloth to eliminate the impurities. Then reserve the broth over a spare stove to keep it hot for later use.

Preheat the clay pot until hot. Add the blanched ribs, ginger slices, the white part of the scallion stalks, and white peppercorns. Stir over medium heat for a few minutes or until the ribs are slightly charred.

Pour the reserved blanching water and boil the ribs over medium heat for 5 minutes or until the broth is slightly white.

Meanwhile, discard the end of the lotus root, peel the skin, and cut it into bite-size pieces.

Add the lotus root and dried jujube dates to the clay pot. Switch the heat to the lowest setting and simmer for 1.5 hours.

Before serving, add salt to taste and garnish with diced scallions and goji berries.

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32 Comments

  1. Thank you Mandy! I have to say you are 6 for 6 on the recipes we have tried from your cookbook since I received it for Christmas. Every one of the recipes so far is better than we can get for Chinese takeout. The pork and cabbage dumplings have the best filling I have ever tasted in a dumpling. They are out of this world!

  7. Thank you teacher! You are my favorite Chinese cooking teacher on YouTube, I love all your recipes. This year I am focusing on strengthening my Chinese cuisine, and you have helped me grow so much in my journey since last year. I give myself a year to master a skill that I give to myself every year, and as of July this year my Chinese cooking skill would have culminated. I owe all that to you my teacher. Thank you for being a part of my life through your YouTube recipes. I will always be grateful.

  9. I make this soup often in the winter! I love this soup. It's so delicious. I cannot get jujube dates where I am, so I usually add either a small apple or an Asian pear, and I cannot get lotus root here at all, but I do a shopping trip to a bigger city a couple of times a year, so I stock up on sliced lotus root there and I put it in the freezer. This is one of my favorite soups. I will have to make this again soon!

  28. What a coincidence. I'm just eating a bowl of Chinese rib and white radish soup with rice. The recipe is nearly identical, it just uses daikon in stead of lotus root. I love that soup.
    It's so nice to see that you started to filter your broth in stead of discarding the blanching water. It makes so much more sense to me. Can you taste any difference?

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