LOTUS SOUP
Cooling Chinese tonic soup with pork ribs, peanuts and red dates
Servings: 2
Equipment
- Large pot or slow cooker
Ingredients
- 1 lotus root cleaned and sliced into discs
- 200 g pork bones blanced for 1 minute in water or cola, discard liquid
- 3 cups water or as needed
- 1 dried squid toasted and sliced
- 5 red dates
- 2 raw peanut soaked overnight
- Salt to taste
Instructions
- 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.