Traditional Chinese Lotus Soup
The Cantonese love their soups, and this is one of many traditional herbal soups that is actually a tonic for health. Lotus is 'cooling' and aids in weight loss, eases indigestion, improves blood circultion and heart health, helps in diabetes, allergies and stomach ulcers.
Serves 2
1 lotus root, peeled and sliced to the thickness of your thumb
200g pork bones, blanched for a minute in fizzy cola or water, discard liquid
3 cups water or as needed
1 dried squid, toasted and sliced
5 red dates
2 tablespoons raw peanut, soaked overnight
Salt to taste
The soup is traditionally double boiled – a pot fitted over another pot of simmering water. You can also use an electric slow cooker or a large pot. Place all the ingredients into a pot. Pour in water to cover the ingredients and bring to boil over medium heat. Lower heat and simmer gently for about 2 hours, skimming off scum. Top up water if required. Adjust seasoning. Dish out into bowl and serve hot with rice. Accompaniments include thick dark caramelised soy sauce, and sliced red chilli.