Soul-Warming Chinese Rib & Lotus Root Soup
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- Опубліковано 4 лют 2025
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Lotus root rib soup was rated as one of the top ten classic dishes in Hubei, a province known for its rich lotus root. The ribs are seared first and then braised over low heat until tender, achieving a rich, delightful, and healthy soup.
INGREDIENTS
454g / 1 pound pork short ribs
35g / 2.5 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxi...)
1.5 liters / 6¼ cups water to blanch the ribs
18g / about 6 slices ginger
45g / about 3 scallions
3.3g / 1 tsp whole white peppercorn
454g / 1 pound lotus root
18g / about 6 dried jujube dates (Amazon Link - geni.us/red-ju...)
6g / 1 Tbsp goji berry, optional (Amazon Link - geni.us/goji-b...)
5.7g / 1 tsp salt
INSTRUCTIONS
Cut the white part of the scallions into 1-inch stalks; dice the green part and reserve it as a garnish.
Slice the short ribs in between the bones into individual pieces.
Add the ribs, cooking wine, and 1.5 liters water to a pot and bring it to a boil. Skim the scum by using a fine sieve.
Remove the ribs from the pot and let them drain on the side.
Pour the blanching water through a cheesecloth to eliminate the impurities. Then reserve the broth over a spare stove to keep it hot for later use.
Preheat the clay pot until hot. Add the blanched ribs, ginger slices, the white part of the scallion stalks, and white peppercorns. Stir over medium heat for a few minutes or until the ribs are slightly charred.
Pour the reserved blanching water and boil the ribs over medium heat for 5 minutes or until the broth is slightly white.
Meanwhile, discard the end of the lotus root, peel the skin, and cut it into bite-size pieces.
Add the lotus root and dried jujube dates to the clay pot. Switch the heat to the lowest setting and simmer for 1.5 hours.
Before serving, add salt to taste and garnish with diced scallions and goji berries.
What a coincidence. I'm just eating a bowl of Chinese rib and white radish soup with rice. The recipe is nearly identical, it just uses daikon in stead of lotus root. I love that soup.
It's so nice to see that you started to filter your broth in stead of discarding the blanching water. It makes so much more sense to me. Can you taste any difference?
Thank you for this easy recipe! I love it
Looks so good and satisfying! I will definitely try it! ❤😊
One of my favourite soup.
Wei Ying's favorite soup made by his jiejie❤
thinking the same thing lol
Looks so good
Yummy!!💜💜😋😋😋
oh goody, will make this delish soup. just bought packets of seedless red dates, honey dates, goji berries to specifically make Chinese soups.
Delicious soup
I've only ever had this soup with pork neck bone which is absolutely delicious. Give it a try
I'm going to make it! Thank you!
Looks good
That's one of the things I'm missing since moving back from China ❤
Wei Ying's Favorite Dish
Have you ever cooked water lilies? Do they taste the same?
Mandy, are you ever going to sell the smaller version of your clay pot? It’s soooo cute, I want it! I have your original version already and the small version of it would be the perfect accompaniment!
❤
Never like creamy soup.
Like clear, aromatic with texture ie. crunchy lotus root.
Lotus always something I want to buy, but then know I'm just going to eat one raw and then let them rot before I actually do anything.
Assalamu alaikom good bd