I love this soup!
This is also one of the soup that I cook very often. It’s easy, and nutritious. Lotus root has many benefits like strengthening the bodies, dispelling heat and enhancing the appetite.
I love the delicious soup with ingredients which have been softened through long hours of brewing. It is really very heart-warming.
Does my blog just made your life easier? 🙂
Ingredients (Serve 4 to 6 pax)
- 480grams of Lotus Root, cleaned, peeled and sliced.
- 200 grams of Pork Ribs, scalded (200grams is about S$3.00 from wet market butcher. You can buy more ribs if you like your soup to have more meaty taste.)
- 5 to 6 red dates. Mine is really miserably mini sized, so I throw in 7 instead.
- 4 to 5 dried scallops
- 60 grams of dried peanuts
- 1/2 of a foot long dried octopus. Snipped into small pieces.
- 3000ml water
- sea salt to taste
For the Lotus root, I would highly recommend you to put in effort to make a trip to the wet market to get the muddy type of Lotus root. The fresh root is harvested from ponds, so they are usually covered in mud. That’s one of the ways we tell the fresh ones from the not so fresh ones. Avoid those that look dry or too white. This type of muddy root is fresh, crunchy and it taste really good. See this picture… This cost me S$2.00, weighed about 480 grams.
For the dried peanuts… I always put in effort to remove the skin by rubbing it hard with each other. The reason is because I would prefer my soup to have a clearer broth. Peanut skins tends to darken the color of the soup. Slowly read on, and you will know…
You don’t need to put in so much effort for those peanuts. If you have somebody (be it husband, kids, parents or whoever) is sitting infront of the TV comfortably, engrossed with their favorite TV show, get them to do this for you!
And don’t be bothered to remove the skins for all of them. Just estimate will do. I just did half of it. I don’t bother to put in effort to remove all of them today. I’m lazy. My
maid husband is not around to help me when I’m preparing this soup.
Some people like to pre-soak the peanuts overnight (or at least 5 hours) before use. You can do that if you have the time. It will soak away all the peanut skins color.
For me, I have a speedy way. After I removed the peanut skins, I soak it for half to 1 hour. And then, par-boiled it in a boiling water for about 5 minutes, and you can see the color of the water is pale brownish. This color comes from the peanut skin. It’s edible. Don’t worry. But I just personally don’t want this dull color. You can skip all these extra work if you want.
Discard the water…
And your peanut will turn softer, light in color and it’s ready to use.
1. Rinse pork ribs, scald in boiling water for awhile, remove and rinse. (Refer to this if you are unsure on how to prepare the ribs)
2. Wash scallops, red dates, dried octopus. Prepare lotus roots & peanuts according to what I’d mentioned above.
4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for 2 hours. And if you have more time, make it 3 hours.
Now you can take a look at the soup. And if you were to compare my lotus root soup with others (who also use dried peanuts), you will realized that mine is clearer in color. This is the reason why I always put in extra effort to remove the dried peanut skins.
Now… would you like to have a bowl of soup?
Oh! By the way, I love to dip the pork ribs and the lotus root slices in soy sauce. It’s nice!