Recipe: Lotus Root Soup (莲藕汤)

by Mummy's Kitchen

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

Ingredients:

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

Method:

  1. Use a vegetable peeler, remove the skin from the lotus root and cut to ½ to 1 cm slices.
  2. Boil some water and blanch pork ribs in boiling water for about a few minutes.
  3. Rinse and set aside.
  4. In a pot, add water, lotus roots and the rest of the ingredients, except the salt. Bring it to a boil.
  5. Skim off any scum appearing on the surface of the soup.
  6. Then reduce heat to low and allow the soup to simmer for 2 to 2½ hours.
  7. Season with salt.

Notes:

  1. 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.
  2. Skimming off the scum appearing on the surface of the soup will give you a clear soup.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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