Lotus root soup with pork ribs recipe
Warm up with a bowl of delicious lotus root soup with pork ribs. Follow my easy tips and step-by-step guide, you'll have a bowl of nourishing soup in no time.
Servings: 8 servings
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 20g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 678mg | Potassium: 734mg | Fiber: 5g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 35mg | Calcium: 61mg | Iron: 2mg
