Lotus Root Soup with Pork Ribs and Peanuts 莲藕汤
To me, a bowl of home-simmered Chinese soup is the essence of home cooking, and it’s welcome especially after eating out or having take away for a prolonged period of time. Lotus root with peanuts is like a marriage made in heaven, and I won’t cook this soup if I ran out of peanuts. I love munching on the cooked peanuts which is still quite crunchy after all the simmering. A simple bowl of soup like this reminds me of the wholesome goodness of home-cooked fare.
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- 2 sections lotus root, about 400g
- 250g pork ribs
- 1 carrot, peeled and cut to small chunks
- 6 dried scallops (optional)
- 1 dried cuttlefish (optional)
- 10 dried pitted red dates
- 1.5 litres water
- 100g de-shelled raw peanuts
1. Using a vegetable peeler, remove the skin from the lotus root and cut to slices.
2. Blanch pork ribs in boiling water for about 5 minutes, to remove the dirty bits so that you have clear soup later. Rinse blanched pork pieces and set aside.
3. In a pot, add water, lotus root slices, carrots, blanched pork ribs, peanuts, dried scallops, dried cuttlefish and red dates.
4. When soup comes to a boil, reduce heat and simmer for 40 minutes, or until the pork is tender. Discard dried octopus. Season with salt.
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