Due to the hot weather, people around me have been under the weather, myself included. So, I thought it will be a good idea to have some soup for dinner tonight. The best soup to prepare is none other than the Lotus Root Soup (Leng Ngau Tong) which is a classic Cantonese soup. Apart from being delicious, it is believed to have all kinds of health benefits ranging from aiding digestion to boosting your immune system. Don’t ask me how I know, I just listened to what old folks told me without questioning!!
The main ingredients are lotus roots, red dates, and pork. My mother-in-law added in peanuts and I followed her. I remembered that I told her once the peanuts were not soft enough and she said that putting a porcelain spoon into the soup to boil together will softened the peanuts. And again, is it true? I don’t know, but it seems to do the trick!!
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Serves 4 to 6 persons
450g – 480g lotus root
2 big pork bones and 400g pork ribs
13 cups water
1 dried cuttlefish (optional)
2 pieces stock fish (optional)
5 large red dates
200g raw peanuts
Salt to taste
- Use a vegetable peeler, remove the skin from the lotus root and cut to ½ to 1 cm slices.
- Boil some water and blanch pork ribs in boiling water for about a few minutes.
- Rinse and set aside.
- In a pot, add water, lotus roots and the rest of the ingredients, except the salt. Bring it to a boil.
- Skim off any scum appearing on the surface of the soup.
- Then reduce heat to low and allow the soup to simmer for 2 to 2½ hours.
- Season with salt.
- I prefer my lotus roots slices to be thin, so I cut them into ½ cm. However, if you prefer you may cut them into 1cm thick slices.
- Skimming off the scum appearing on the surface of the soup will give you a clear soup.