Lotus Root Soup

The Ingredients:

  • 1 Lotus Root (has 3 roots connected)
  • Handful of Green Beans
  • 1/2 – 1 lb.Pork Neckbone
  • 4-5 Dried Chinese dates (the brown ones, not the red ones)
  • 1 Dried Tangerine Peel
  • 7-8 Dried Black Mushrooms
  • Handful of Dried Scallops
  • Salt
  • Big Pot of Water, Approximately 20 Cups

Special Notes:

  • I always freeze pork neckbone in the fridge, it is good to add salt on the pork before freezing
  • You can substitute 1-2 Carrots for the Green Beans, or include both!
  • You can also add Dried Oysters if you want the soup sweeter

Directions:

  • Blanch the Pork Neckbone in boiling water for a few minutes (You want all the fat to come out!)
  • While Pork Neckbones are blanching, boil a big pot of water for the soup
  • Rinse the blanched pork neckbones in water

  • Soak the handful of Green Beans, 4-5 Dried Chinese dates (the brown ones, not the red ones), 1 Dried Tangerine Peel, 7-8 Dried Black Mushrooms and the handful of Dried Scallops in water
  • Clean and rinse a couple times
  • Peel and cut the ends of the the Lotus Root  (No need to slice them, just leave them like the picture to the right. You slice them after the soup is done and you may leave it out or you may put it back into the big pot of soup.)

  • Once water in pot boils, add Lotus Root, Pork Neckbone, Green Beans, 4-5 Dried Chinese dates (the brown ones, not the red ones), 1 Dried Tangerine Peel, 7-8 Dried Black Mushrooms and Handful of Dried Scallops in water
  • Simmer for 3-4 hours
  • Taste, add salt

Tip from Mom:

Place one chopstick at the end of each side on the pot cover to hold up the cover, this way liquid doesn’t simmer out of the pot. You all also notice that after simmering for a long time, liquid dissipates, I always add more water every once in a while.