When I think about this Lotus Root and Pork Soup (莲藕排骨汤), a very happy childhood memory comes to mind. When I was little and living in Hubei, the lotus harvest was always such a festive event. The village would drain out some of the water in the town’s large lotus pond, causing the pond’s carp to jump and leap into the air in all the commotion.
The town’s men would all get in the water, using their hands and feet to feel around for lotus roots. When they found one, they’d pull it triumphantly out of the water, while the women and kids cheered them on. There were always many “ooh’s” and “ahh’s” when a particularly large lotus root would surface.
Around that time, when lotus roots were plentiful, I remember this special lotus root and pork soup being served often. It was a simple, nourishing, tasty soup that Hubei natives would love to treat their friends and special guests to, and it’s a recipe that I still love to make today.
I added seaweed to my version, but that’s totally optional. I do think it adds more flavor, and it’s also quite healthy! I also have a habit of adding dried goji berries to most of my soup recipes, which I learned from Bill’s mother. I once read somewhere that goji berries can improve your overall Qi (energy flow), and we all need that, right? A little boost couldn’t hurt!
Important Recipe Tips
Ok, here are some important basics to know when making this lotus root soup recipe:
- Don’t add any additional water during the cooking process. If you must, add boiling water only.
- Whenever possible, use meat on the bone. We used pork ribs for this recipe, but you could also use pork neck bones.
- Soup is like stew…it always tastes better the 2nd day. Bill strongly believes that the last bowl of soup always tastes the best! With that in mind, feel free to prepare this soup a day in advance if you have the time.
- If you can’t find fresh lotus roots, you can substitute dried lotus roots. You’ll just have to rehydrate them first.
- I like to serve the soup with light soy sauce as a dipping sauce for the pork and lotus roots. I’ll let you in on a secret if you don’t know this already: pork (on the bone) and light soy sauce is a combination made in heaven.
Recipe Instructions
Soak the pork ribs or neck bones in cold water for an hour. Then rinse thoroughly, drain, and set aside. Boil a large pot of water, and add the pork bones to blanch. Once the water is boiling again, let it cook for 1 more minute. Turn off the heat, drain, and wash the pork bones clean. This process will give you a really clear (rather than cloudy) soup.
If you want to include re-hydrated seaweed, you can buy dried seaweed (kelp/kombu) or rehydrated seaweed at your Asian supermarket. Just try to avoid seaweed “knots,” as they tend to be a bit sandy. It takes at least 3 hours to rehydrate dried seaweed kelp, so you can soak it the night before. Once soaked, simply wash the seaweed in a basin of water until the water is completely clear. Then drain, and it’s ready to add to the pot.
Right before you’re ready to start the soup, peel the lotus root and cut it into large chunks (If you do this too early, the lotus root will oxidize, similar to a potato. So hold off until you’re about to start cooking).
To start the lotus root soup, add all the prepared ingredients to a stock pot or earthen pot: the (blanched) pork, seaweed/kelp, lotus root, ginger, dried goji berries (if using), and cold water.
Bring it to boil, and then immediately turn it to down to a slow simmer. Cover and let it simmer for at least 4 hours…the longer the better. Reheating it the next day will make it even more flavorful. Add salt to taste, and serve with chopped scallion on top.
Lotus Root & Pork Soup
Ingredients
- 2 pounds pork ribs or pork neck bones (900g)
- 1 cup re-hydrated seaweed/kelp (optional)
- 1 pound lotus root (450g)
- 4 slices ginger
- 1 tablespoon dried goji berries (optional)
- 12 cups cold water
- salt (to taste)
- 1 scallion (finely chopped)
Instructions
- Soak the pork ribs or neck bones in cold water for an hour. Then rinse thoroughly, drain, and set aside. Boil a large pot of water, and add the pork bones to blanch. Once the water is boiling again, let it cook for 1 more minute. Turn off the heat, drain, and wash the pork bones clean. This process will give you a really clear (rather than cloudy) soup.
- If you want to include seaweed, you can buy dried seaweed (kelp/kombu) or rehydrated seaweed at your Asian supermarket. Just try to avoid seaweed "knots," as they tend to be a bit sandy. It takes at least 3 hours to rehydrate dried seaweed, so you can soak it the night before. Once soaked, simply wash the seaweed in a basin of water until the water is completely clear. Then drain, and it's ready to add to the pot.
- Right before you're ready to start the soup, peel the lotus root and cut it into large chunks (If you do this too early, the lotus root will oxidize, similar to a potato. So hold off until you're about to start cooking).
- To start the soup, add all the prepared ingredients to a stock pot: the (blanched) pork, seaweed, lotus root, ginger, goji berries and cold water. Bring it to boil, and then immediately turn it to down to a slow simmer. Cover and let it simmer for at least 4 hours...the longer the better. Reheating it the next day will make it even more flavorful. Add salt to taste, and serve with chopped scallion on top.
nutrition facts
Can you use chicken instead?
Yes, you can. Just add lotus root to this Chicken Mushroom Soup, and it will be very good.
as a French fan of The Untamed!!! i really wanted to find this recipe . Though, Idont know where to find Lotus Roots in my country. My wish is to cook it and have a taste to feel good as Wei Wu Xian felt when eating is Jiejie’s Lotus root and Pork Soup.
Can this be made in an Instant Pot? If so, how long would you cook it for? Thank you so much for all your wonderful recipes and the always thoughtful and detailed instructions!
Hi Tiffany, I have not tried it in an Instantpot, but maybe you can set it on soup setting after the initial prep.
Hi Tiffany!
I have made it in an Instant Pot. Just make sure to do the blanching step before tossing them into the Instant Pot, or the soup will not be clear.
They I set it for 2 hours and let it slow release. :)
I never tried this soup before, but after watching The Untamed, I’m wondering what it tastes like. So I searched for the recipe and found your’s. It’s very delicious and healthy, I like it very much, thank you for the recipe.
hahaha…can’t believe how many people found our blog via The Untamed. Though I can’t seem to get into the show after a few tries, I do appreciate it :-)
Hey Judy,
Also here because I’ve made your soup more than a dozen times due to The Untamed. I got strong-armed into watching until episode 15 and could only manage one a week. Only after that did I start liking it. Same with most people I’ve strong-armed since. High-initial-effort, high-reward show.
Thanks for this awesome recipe!!!
Try again :)) I assume it is worth watching. I m very far far away from China and though from TU i m totally hooked to Asian culture!! XIAO ZHAN did such a really great job that many many overseas fans fell in love with China!! and yes, sharing news with millions unknown fans like me, I found your website !!!
Ok, Sylvie, I will pick up where I left off. I will give it another try :-)
I accidentally bought wakame instead of kombu, is that an ok substitute? I also have dashi powder stock that I can maybe use instead
nevermind, what i have is actually “aokizama kombu,” some kind of kombu cut into thin threads like noodles. I’ve tossed it into the pot after soaking for 3 hours and rinsing thoroughly to reduce slimyness and so far it seems ok, but i also added one dashi packet and a splash of dark soy sauce to add to the umami. hopefully it turns out good!
It will, Daniel, you did everything right.
it was delicious :) another successful recipe from this amazing site and your amazing family
Thank you for your kind words, Daniel.
This was actually my first dive into Chinese cooking almost 2 years ago. Read Grandmaster of Demonic cultivation (the source of Untamed, so not so different from the commenters below), and decided to try. Even though it’s not that simple to get lotus root here, this recipe is now made during especially cold autumn weather, and it also introduced me to a wider variety of Chinese food (lots of it is made according to your recipes). So, thank you so much for your site!
Thank you so much, Nataly. Love to have you cooking with us.
I love lotus root side dishes from our local Japanese market, and of course with the popularity of “The Untamed” this recipe caught my eye! How would this recipe work with frozen lotus roots? Should I treat them as if they are uncooked, or do anything special before cooking with them?
Hi Robin, frozen lotus roots are uncooked, just follow the recipe as is…no change needed. :-)
Great! Thank you.
I had to make Pork Rib Lotus Root soup after watching The Untamed! Found this recipe znd made it twice at the beginning of 2020. I went crazy looking for the recipe which I swore I’d printed. On searching found it again! And it’s been updated! Thank you, thank you!
I still miss The Untamed – but this soup reminds me of it, and is so clear and delicious!
Hahaha…happy to report that I just started watching The Untamed, still on 1st episode. People are watching it 10, 12 times, so I want to see why it’s so popular. I will look for this soup in the show :-)
That’s funny I also came here from ‘the untamed’ and found out I am not alone. Thank you for the recipe
Hi Mai, I started watching “The Untamed”, but still can’t get into it after a couple of tries. I will give it another go when I have nothing else better to watch :-)
If you don’t want to watch it, that’s fine! The soup makes an appearance several times as the main character’s special comfort food, particularly in the context of bonding with his sister. When he strikes out on his own and tries to foster a community, the first hint he gets that he’s doing things right is that his lotus seeds have sprouted, and he can now make lotus and rib soup for everyone. It’s all very sweet and makes me want to try it every time I see it.
I think I am abandoning the show. I tried three times and I can’t get into it!
i think we are Millions !!! and from everywhere in the world. I m myself from France !!