Lotus Root Soup with Pork Ribs (排骨莲藕汤)
- 500 g pork spareribs
- 500 g lotus roots
- 1 thumb ginger sliced
- 4 tbsps Chinese scallion or green onion
- Salt to taste
- 2 tsp light soya sauce (For dipping sauce)
- 1 tsp Chinkiang vinegar (For dipping sauce)
- 1/2 tsp cane sugar (For dipping sauce)
- Add pork spareribs and 2 liters water into a large pot. Bring to a boil over high heat. Skim the foam from the surface until the soup is clear.
- While boiling the ribs, prepare the lotus root. Wash lotus root carefully. Peel the root and remove tough ends. Cut into 2 equal parts lengthwise, then chop into irregular bite size pieces.
- Place lotus root into the dutch oven containing the ribs (If you skipped step 2, add the lotus root into the big pot with the ribs). Add ginger, and scallion. Bring to a boil over high heat.
- Cover and cook over low heat for 1.5 to 2 hours, until the ribs almost fall off the bones and the lotus root becomes very tender. If the soup reduces too quickly, add hot water during cooking.
- Do not add water during the final 30 minutes. 4. Add salt to taste. 5. Mix light soy sauce, black vinegar, and sugar in a small bowl.
- Serve the soup warm with the dipping sauce. Dip the ribs in the sauce (Optional) Transfer the ribs and boiling water into a dutch oven, without transferring the cooked blood on the bottom of the pot. This step helps you to get a clear soup in the end.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.