It is strange that we don’t use lotus root enough in our cooking. It is crunchy. It is starchy. It is very cute. It is also my most favorite root vegetable. We only use lotus root for pork rib soup. Lotus and pork soup is as homey and heart-warming as Western-style chicken soup. The three most important ingredients are fresh groundnuts, lotus roots and pork ribs. For sweetness, tomatoes or carrots are usually added. For that extra flavor, dried seafood bits are used. This can be dried scallop or dried oysters. Sometimes a pinch of dried shrimp is added in absence of scallops and oysters.
Wash the roots and peel using your peeler. Slice them into 1 cm thick round slices. Too thick would not be nice to bite, too thin slices would cause the root to fall apart after hours of cooking. 1.5cm thickness is the right way to go.
Some freshest pork ribs and a handful of dried scallops.
Some fresh groundnuts. Wash these thoroughly with cold water, repeatedly. I always find dirt and sand in mine.
After all ingredients are prepped, boil water in a stockpot.
When the water is boiled, add scallops, pork ribs, nuts and lotus root.
Let boil again. Add whole tomatoes into the boiling water.
Season with soy sauce, salt and sugar. Let simmer for 1 hour. Serve warm with rice and other vegetables.
Pork and Lotus Root Soup
250 g lotus root, peeled and cut into 1 cm thick slices
250 g groundnuts
500 g pork ribs
15 g dried scallop
2000 cc water
1/2 tbsp salt
1 tbsp soy sauce
1 tsp sugar
Boil water in a stockpot.
Add lotus root slices, groundnuts, pork ribs and dried scallop into boiling water.
Let boil again, about 15 minutes.
Add tomatoes into the pot. Season with soy sauce, salt and sugar.
Simmer for 1 hour.