Lotus root soup is a Chinese soup that has been served for generations. It is know for expelling internal heat. I've had this soup and variants of it (sometimes with added peanuts) since my childhood, and like it a lot. I really like the rooty texture of the lotus roots, something that I can describe as in-between turnips and potatoes. The red dates also add a fragrant sweetness to the soup, so in all, it is a very hearty but still rather light soup. Yummy!
- 1 large lotus root
- 8 cups water
- 1 lb pork ribs
- 8 red dates
- 4 slices ginger
- 4 whole garlic
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- [optional] 1 dried cuttlefish
- Bring a pot of water to boil, then parboil the pork ribs (about 2 minutes.)
- Remove the pork ribs from the water, and discard the water.
- Thoroughly wash the lotus root, making sure there is no soil.
- Slice the lotus root into 1/4" thick slices.
- Bring the 8 cups of water to boil, then add pork ribs, ginger, garlic, dates, lotus root, white pepper, salt and soy sauce (and dried cuttlefish).
- Turn the heat down to a simmer, and let the soup simmer for at least 40 minutes to an hour, preferably more than 2 hours. (This can also be done in a slow cooker.)
- Serve and enjoy!