Lotus root soup with pork ribs
by Lotus root soup with pork ribs is one of my family’s must-make soups every winter. The soup tastes light and fragrant, yet it’s full of aroma. Today’s recipe comes from my father’s side of the family in Hubei, China, where they are known for making the best lotus root soup.
This recipe is easy to prepare, especially using a pressure cooker. Let me walk you through a few simple ingredients and how to use lotus root in soup. Whether you’re a newbie or a veteran, I can’t wait for you to try my family’s recipe!
ChihYu’s tips
- Preparing lotus root: Don’t worry if you’ve never used lotus root before. Just peel it with a vegetable peeler like you would a potato, and slice it right before cooking to keep it from turning brown.
- How to use lotus root: Think of it as a crunchy, slightly sweet root vegetable. When adding it to soup, it takes about 30 minutes to cook in a pressure cooker or 2 hours on the stovetop. You’ll know it’s cooked when it turns slightly translucent and still has a nice crunch.
- Need bones for good soup: Use pork ribs or pork bones for a rich and flavorful broth. The marrow and meat contribute to the depth of flavor.
- Dried shiitake vs. fresh substitute: Dried shiitake brings a deep umami flavor to the broth. If using fresh, the soup flavor will be milder. You can add a few teaspoons of chicken bouillon or mushroom seasoning to boost the flavor.
Lotus roots flavor and texture
Lotus root is a root vegetable. It has a crunchy texture and is slightly starchy. Once cooked, it has a mild, earthy flavor that works perfectly with rich broths. You can find it fresh at most Asian grocery stores. Plus, it’s packed with fiber and vitamin C, making it both tasty and healthy!
Ingredients
My father’s side of the family is from Hubei, China, and they are known for making the best lotus root soup. Even if you’re a beginner, I’ve kept the ingredients simple, and you can easily find them in local Chinese grocery stores or online.
- Dried Shiitake Mushrooms: Adds a deep, umami flavor and chewy texture to the broth.
- Substitute: Fresh shiitake can be used, but the soup will have a milder fragrance. Add homemade chicken bouillon or mushroom seasoning for extra flavor.
- Pork Spare Ribs or Baby Back Ribs: Provides a rich and savory taste, with tender meat perfect for slow cooking.
- Lotus Root: Adds a slightly crunchy texture and a hint of sweetness, making the soup more hearty.
- Ginger: Gives the soup a warming, spicy kick and balances the richness of the pork.
- Goji Berries: Adds a subtle sweetness and a boost of antioxidants to the soup.
- Chinese Dried Red Dates (or Korean Jujube): Brings natural sweetness and depth to the broth.
- Dried kombu (optional): Enhances the umami flavor and adds plant-based collagen to the soup.
- Coarse Sea Salt: Balances all the flavors and brings out the richness of the ingredients.
- Taiwan Michu Cooking Wine (optional): Adds a mild sweetness and complexity to the soup.
- Substitute: Chinese cooking wine or Japanese sake can be used.
- Cilantro Leaves or Green Onions: Adds a fresh, herbal note as a garnish.
How to make lotus root soup with pork ribs
This lotus soup is easy to prepare, especially using a pressure cooker. The prep steps are essential and shouldn’t be skipped so that the soup turns out clear and fragrant.
- Soak the mushrooms: Soak dried shiitake mushrooms in 2.5 cups of room temperature water overnight with stems facing down to fully rehydrate. Squeeze out excess water and reserve the soaking liquid for later.
- Prepare the pork ribs: Parboil the ribs for 5 minutes, then rinse under room temperature water to remove impurities. Set aside.
- Prep the lotus root: Trim the ends, peel the skin with a Y-peeler, and slice into 1-inch chunks. Rinse thoroughly to remove any dirt. Lotus root adds a nice crunch, so you want to get this right!
- Assemble the soup: Add pork ribs, lotus root, shiitake, ginger, goji berries, red dates, and kombu to the pressure cooker. Fill with the reserved mushroom water and additional water to cover the ingredients.
- Cook the soup: Seal the pressure cooker and set it to Manual – High Pressure for 30 minutes. After cooking, allow it to naturally release for 15 minutes before fully venting.
- Simmer and season: Turn on the sauté function to bring the soup to a gentle boil. Season with salt and cooking wine (if using). Simmer for 3 minutes before turning off the heat.
- Serve and garnish: Ladle the soup into bowls and garnish with cilantro or green onions. Serve hot!
Lotus root preparation tips
Lotus roots can turn black if exposed to air for too long after slicing. To keep it fresh and avoid discoloration, slice the lotus root right before cooking. My Hubei grandpa always said that soaking in water can take away its natural starchiness and flavor, so it’s best to avoid that.
How long to boil lotus root
To cook lotus root, it takes about 1.5 to 2 hours on the stovetop, 30 minutes in an Instant Pot, or 7-8 hours on low in a slow cooker.
You’ll know it’s perfectly cooked when the lotus root turns slightly translucent and has a crunchy texture that’s easy to bite into without being mushy.
What to serve it with the soup
This soup is nourishing and heartwarming, often served as the main dish in my household. Here are some popular side pairings that go perfectly with it:
- Dipping Sauce: Dip the baby pork ribs in Chili garlic sauce, Shacha sauce, or Wonton sauce for a spicy, savory kick that complements the mild flavors of the soup. For a tangy contrast, try a splash of Chinese black vinegar.
- Side Pairings: Garlic chili noodles add a spicy depth, while Rice paper dumplings offer a light and chewy texture. For a hearty option, pair the soup with Din Tai Fung fried rice with shrimp to complete the meal.
FAQs
Lotus root soup is great for boosting your immune system and aiding digestion. The lotus root is packed with fiber, vitamin C, and essential minerals, making it not only delicious but also nutritious.
Look for lotus roots that feel firm, heavy, and have smooth, unblemished skin. Avoid any with soft mushy spots. You can find fresh lotus root at most Asian grocery stores, usually in the produce section. You can also check for it online through Chinese food retailers such as 99 Fresh Ranch.
If lotus root isn’t available, you can substitute with water chestnuts or jicama. Both have a similar crunchy texture and mild flavor, making them great alternatives in soups. Keep in mind that the flavor won’t be exactly the same, but they’ll still add a nice bite!
More Chinese soup recipes you might like
If you loved this lotus root pork rib soup, check out these other delicious recipes! I love them all and each soup brings out different flavor and nutrition – perfect for colder months!
- Winter Melon Chicken Soup: A light and refreshing soup that’s perfect for warming up on cool days.
- Pork Rib Soup with Daikon: Hearty and flavorful, this soup is packed with tender baby pork ribs and daikon for a satisfying bite.
- Chinese Chicken Soup: A classic, soul-soothing whole chicken soup with rich flavors and Chinese herbal ingredients.
- Taiwanese Braised Beef Noodle Soup: Tender beef shank and flavorful broth come together in this comforting and savory iconic Taiwanese noodle soup.
Lotus root soup with pork ribs recipe
Ingredients
- 1.8 oz dried shiitake mushrooms, 8 large, see notes
- 2 lb pork spare ribs or baby back ribs, Ask the butcher to cut the pork ribs into 3-inch wide (7.62 cm) long strips
- 1.4 lbs lotus roots, dice to 1-inch thick slices, 2 long ones
- 0.8 oz ginger, slice to large pieces
- 1 oz goji berries, ¼ cup
- 6 whole Chinese dried red dates, or Korean jujube
- 0.18 oz dried kombu, cut to 3.5 inch by 3.5 inch, optional
- Room temperature water
- 2 tsp coarse sea salt, or to taste
- 2 tbsp Taiwanese michu, or Chinese cooking wine, Japanese sake, optional
- Sprinkle Cilantro leaves, or diced green onions
Instructions
Dried Shiitake Prep:
- Soak the dried shiitake mushrooms in 2.5 cups (592 ml) of room temperature water overnight. Make sure to arrange the mushrooms with their stems facing down, as they take longer to rehydrate.
- Once fully rehydrated, the mushrooms will become plump and spongy. Gently squeeze them to remove any excess water.
- Use a sieve or strainer to drain the mushrooms, reserving the soaking liquid for later.
- Trim off the stems and slice the caps into strips. Shred the stems into thin strips as well—both parts are edible and delicious. Set them aside for use.
Baby Pork Rib Prep:
- Ask your butcher to cut the pork ribs into long strips, about 3 inches (7.62 cm) wide. Then, slice between the bones to create bite-sized pieces, around 1.25 (3.18 cm) inches wide.
- Bring a large pot of water to a boil. Add the ribs and parboil for 5 minutes over medium-high heat. Discard the water and rinse the ribs under room temperature water for 1 minute. Drain and set aside in a bowl.
Lotus Root Prep:
- Trim the tips off the lotus root and peel the outer skin using a Y-peeler. Cut the lotus root into 1-inch (2.54 cm) thick chunks. Rinse under tap water to remove any dirt, then drain and set aside.
Make the Soup:
- Add the pork ribs, lotus root, shiitake mushrooms, ginger, goji berries, dried red dates, and kombu into the pressure cooker. Fill the pot with the reserved mushroom soaking liquid and/or room temperature water, up to the 3.5-liter (3,500 ml) mark, ensuring all ingredients are covered.
- Seal the lid and the pressure valve. Set to Manual – High Pressure for 30 minutes.
- Once done, allow the pressure to naturally release for 15 minutes, then carefully turn the knob to the venting position to release any remaining pressure.
- Open the lid and press the Saute function. Adjust to “More” and bring the soup to a gentle boil for about 5 minutes. Season with salt and cooking wine, if using. Simmer for an additional 3 minutes, then turn off the heat.
To Serve:
- Ladle the soup into large bowls and garnish with cilantro. Serve hot or warm.
Tip:
- Ginger, dates, and kombu are flavoring agents. You can leave them in the pot for a second boil the next day. The kombu will rehydrate and become soft, adding a nice plant-based collagen. After the second boil, discard the ginger and dates. You can also place the dates in a spice bag before adding them to the pot for easy removal later.
Notes
- Slow Cooker Option: Set the slow cooker to low and cook for 7-8 hours.
- Rinsing the Pork: After blanching, rinse the pork under room temperature water, not cold water. Cold water will make the meat tighten.
- Using Fresh Shiitake: Fresh shiitake mushrooms will give a milder fragrance to the soup. You can boost the flavor by adding a few teaspoons of chicken bouillon or mushroom seasoning.
- How to Tell if Lotus Root is Cooked: The lotus root will become slightly translucent and have a firm yet crunchy texture. You should be able to bite through it without too much resistance. It should stay firm and not turn mushy.
- Optional Add-ins: You can add corn cobs to make the soup sweeter.
- Storage: Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 5 days.
- Reheating: Reheat the amount you need on the stovetop over medium heat, stirring occasionally until warmed through. If the broth has thickened, you can thin it with a little water.
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