Chinese · Dinner
Pork Rib and Lotus Root Soup
Clear Cantonese-style soup simmered from bone-in pork ribs and fresh lotus root, seasoned with ginger, white pepper and salt to keep the broth clean and lightly sweet. The ribs turn tender after a long slow simmer and the lotus root softens while staying faintly crisp, served hot in its own broth.
$4
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
357Calories
31.9gProtein
20.7gFat
12.4gCarbs
1.6gSugar
2.3gFiber
1350mgSodium
113mgChol
7.4gSat Fat
653mgPotassium
38mgCalcium
2mgIron
0.7mcgVitamin B12
19mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the pork ribs under cold water and pat dry. Peel the lotus root and slice into rounds about 1/4 inch thick.
2
Blanch
Bring a pot of water to a rolling boil over high heat, drop in the ribs for 2 minutes until grey, then drain and rinse under cold water.
3
Simmer
Place the blanched ribs, lotus root, ginger slices and 4 cups water in a pot. Bring to a boil over high heat, reduce to low, and simmer uncovered for 90 minutes.
4
Plate
Stir in salt, white pepper and rice vinegar. Ladle soup, ribs and lotus root into a bowl and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in pork ribs
- 11 oz311g lotus root
- 6 slices6 slices ginger-fresh
- 1/2 tsp1/2 tsp white-pepper
- 22 scallion
- 1 tsp1 tsp salt
- 8 cups1920ml water
- 2 tsp2 tsp rice-vinegar
