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Ingredients

  • Serves 4 people

  • 500 g pork spare ribs

  • 400 g lotus root

  • 1 ear corn (cut into chunks)

  • 1 carrot (cut into chunks)

  • 60 g ginger (peeled and sliced)

  • 5 cloves garlic (smashed)

  • 2 tbsp Shaoxing wine

  • 2 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp sugar

  • 1 chilli padi (sliced)

  • salt (to taste)

  • 4 L water
Chinese Lotus Pork Rib Soup
Recipe Courtesy of
Asian Food Network

Chinese Lotus Pork Rib Soup

A classic soup in Chinese cuisine, bring back the flavors of Grandma’s cooking with this easy recipe!
No Milk
No Milk
No Alcohol
No Alcohol
Healthy
Healthy
No Milk
No Milk
No Alcohol
No Alcohol
Healthy
Healthy
  • Easy
  • 10 min
  • 135 min
  • 15 min
  • 4 steps
  • 13 Ingredients
  • Easy
  • 4 steps
  • 13 Ingredients
  • 10 min
  • 135 min
  • 15 min

Instructions

  1. Prepare lotus root

    • Peel and clean lotus root, then slice and set aside.

  2. Boil pork

    • In a pot filled with boiling water, add pork and boil for 5 minutes. Skim off the scum from the top of the boiling water, then transfer the pork to a larger pot.
    Boil pork

  3. Simmer soup

    • Add sliced lotus root, corn, carrot, ginger, garlic and 2 tbsp Shaoxing wine to the pot. Cover and simmer at medium low heat for 2 hours. After 2 hours, season with salt to taste, then remove from heat.

    | For added flavor, you can also add ½ cup shelled peanuts or groundnuts to the soup.


  4. Make dipping sauce

    • In a small dish, combine 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar and chilli padi.
    Make dipping sauce

Plate and Serve!

Serve this dipping sauce for the ribs, along with hot soup!

Plate and Serve!
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Ingredients
  • Serves 4 people

  • 500 g pork spare ribs

  • 400 g lotus root

  • 1 ear corn (cut into chunks)

  • 1 carrot (cut into chunks)

  • 60 g ginger (peeled and sliced)

  • 5 cloves garlic (smashed)

  • 2 tbsp Shaoxing wine

  • 2 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp sugar

  • 1 chilli padi (sliced)

  • salt (to taste)

  • 4 L water

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