Homemade lotus root soup with pork ribs

Lotus root and pork rib soup is one of the most popular Chinese medicinal soups. I shared this recipe a long time ago, because it’s a dish my mom frequently made in winter when I was growing up. Recently I started to make it again for my postpartum recovery. I love how easy it is to put the ingredients together and just let it simmer. The finished soup is so satisfying and filling that sometimes I enjoy it as a one-pot meal.

Lotus root and pork soup

Lotus root soup ingredients

Health benefits of lotus root

Lotus root is the long stem of the lotus plant that stretches deep into the mud. It is edible and frequently used in traditional Chinese medicine. The root is rich in carbohydrate and fiber, vitamin C and iron, and is full of antioxidants. It’s good for boosting circulation and immunity, enhancing energy levels, and improving digestion.

Lotus root is a “cold” ingredient in TCM, but it’s commonly used in Chinese postpartum confinement to help new moms recovering from childbirth due to its health benefits. 

Lotus root

Pork ribs

Pork ribs are paired with lotus root to add a ton of flavor to the soup. If you happen to live close to a Chinese grocery store, you can purchase the short cut pork ribs (肋骨条). These are ribs that are cut crosswise across the slab into 2” (5 cm) long strips. You can further cut them along the bones into smaller pieces, so it takes a shorter time to cook through, and they release more flavor to the soup.

If you purchase a slab of pork ribs from a grocery store, you can ask the butcher to cut the slab into two to three strips using their saw. 

If you can only find the longer ribs, that is totally fine too. You might need to cook the soup a bit longer so the pork turns tender. 

Short pork ribs

Ingredients and mise en place

When you’re ready to cook, you should have:

  • Sliced lotus root
  • Rehydrated shiitake mushrooms
  • Sliced pork ribs
  • Peanuts
  • Ginger
  • Salt 
  • Green onion (optional, for garnish)
Ingredients for making lotus root soup

The shiitake mushrooms and peanuts are often added to the soup to further add nutritional value. But you can still get a delicious pot of soup if you skip either or both of the ingredients.

TIP

Lotus root will oxidize once it’s cut and turn to a darker color. That’s why I prefer to cut the lotus root after I start the soup and add it directly to the pot once cut. If you cut the lotus root in advance, submerge the pieces in cold water to keep them from oxidizing.

How to cook lotus root soup with pork ribs

Cooking lotus root soup is super easy and requires very little hands-on time.

  1. Boil the ribs 
  2. Skim and discard the foam from the top (for a clear soup)
  3. Add the rest of the ingredients
  4. Cook until the pork turns tender
How to make lotus root soup step-by-step

TIP

In Chinese cooking, it’s more common to use a low boil instead of a simmer when making soup. In this recipe, it’s nice get a bit of boiling action to emulsify some of the pork fat with the soup, to create a milkier colored soup that is richer in taste. On the other hand, you can also simply simmer it to make a clear soup and skim off the fat later, for a lower calorie option.

Can I cook lotus root soup in an Instant Pot?

Yes you can! It is very easy and fast to use an Instant Pot to make this recipe.

To use an Instant Pot, firstly you need to boil the pork ribs and skim off the brown bits (See the recipe below, step 2). Instead of 10 cups of water for stovetop method, you should only use 6 to 7 cups of water. Once the brown foam is gone, add the rest of the ingredients to the Instant Pot. Set timer to cook on high pressure for 25 minutes. Then use natural release, or let release naturally for 20 minutes before fast releasing.

A few important things to note:

  • Make sure you only use 6 to 7 cups water. Because the liquid does not evaporate in the Instant Pot, using the original water amount will result in a very bland soup.
  • Do not skip the step to skim the brown foam. It is very important step to get a clear soup (I was lazy once and skipped the step. The result was not good!).
  • Make sure to keep the lotus root in large bite-size pieces to prevent from over cooking.
  • You might want to skim the fat off the top of the soup once it’s done cooking. Unlike the stovetop method where you can boil the soup to let some of the fat emulsify into the liquid, the Instant Pot method will make a clear soup. As a result, you will have an oil layer floating on top of the soup (fat rendered from the pork ribs).

I love to use an Instant Pot for this recipe, because it’s faster and requires less active cooking time.

How to serve lotus root soup

You can serve lotus root soup with other main and side dishes for a complete meal. Although I also enjoy serving it by itself for a light meal. 

To enjoy the pork ribs from the soup, you can simply sprinkle some salt onto them as you eat. I also included my favorite dipping sauce below, which only uses four ingredients. 

Another way to enjoy the pork ribs is – sprinkle some salt over them and coat themwith a thin layer of cornstarch. Then pan fry them with some oil. They will be crispy on the outside and tender inside, similar to fried ribs!

I hope you enjoy this delicious soup as much as I do!

Homemade lotus root soup with pork ribs

Other delicious soup recipes

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This lotus root soup features tender pork ribs, mushrooms and peanuts braised together to create a fragrant soup that is healing and nutritious. No matter whether you're recovering from a cold or simply need something comforting, this soup is perfect for you. {Gluten-Free}

Lotus Root Soup With Pork Ribs (排骨莲藕汤)

By Maggie Zhu
4.84 from 6 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 to 6 servings
Print
This lotus root soup features tender pork ribs, mushrooms and peanuts braised together to create a fragrant soup that is healing and nutritious. No matter whether you're recovering from a cold or simply need something comforting, this soup is perfect for you. {Gluten-Free}
For a gluten-free dipping sauce, use tamari to replace soy sauce and use rice vinegar instead of Chinkiang vinegar.

Ingredients 

For the soup

  • 6 shiitake mushrooms , rehydrated (or 2 pieces dried kelp) (*Footnote 1)
  • 1 lb (450 g) pork spare ribs strips , cut into single or double ribs along the bone (*Footnote 2)
  • 1 lb (450 g) lotus root
  • 1/4 cup raw peanuts
  • 1 thumb ginger , sliced
  • 1/4 teaspoon salt (or to taste) (*Footnote 3)
  • 1 green onion , sliced (for garnish)

For the dipping sauce (optional)

Instructions

  • Place the shiitake mushrooms in a medium-sized bowl and pour boiling water on top to cover by at least 1” (2.5 cm). Press them down to submerge into the water. Rehydrate for 20 minutes, until they turn soft throughout. Once done, drain the mushrooms and set aside.
  • Add pork spareribs and 10 cups of water into a large pot. Bring to a boil over high heat. Skim the foam from the surface until the soup is clear, 10 minutes or so.
  • While boiling the ribs, prepare the lotus root. Wash lotus root carefully. Peel the root and remove tough ends. Cut into 2 equal parts lengthwise, then chop into irregular bite size pieces.
  • Place lotus root into the pot along with the ribs. Add the soaked mushrooms, peanuts, ginger, and the 1/4 teaspoon salt. Bring to a boil over high heat. Cover, turn to medium heat, and low boil for 1.5 to 2 hours, until the ribs almost fall off the bones and the lotus root becomes very tender. Add more salt to taste, if needed. And garnish with the green onions.
  • You can enjoy the pork ribs by mixing and serving with the dipping sauce. You can also eat the ribs by simply sprinkling some salt over them.

Ingredient Substitution Guide

Notes

  1. Both shiitake mushroom and kelp add savory flavor and nutritional value to the soup. But you can also skip them and the soup will still be very delicious.
  2. Like I mentioned in the blog post, it’s best to buy shorter ribs from the Chinese grocery store (slabs of ribs cut across the bones). Depending on the length of the ribs, you can cut them to single ribs (for ribs longer than 2” / 5 cm), or double ribs (for ribs shorter than 2” / 5 cm). If you use a regular slab of ribs, cut them to single ribs.
  3. This is a very lightly seasoned soup. Because the soup will be so flavorful from the ingredients, it tastes great to me without a lot of salt. But feel free to add more salt if you prefer.

Nutrition

Serving: 1serving, Calories: 385kcal, Carbohydrates: 13.2g, Protein: 20.3g, Fat: 29.1g, Saturated Fat: 9.3g, Cholesterol: 90mg, Sodium: 221mg, Potassium: 302mg, Fiber: 2.7g, Sugar: 0.6g, Calcium: 43mg, Iron: 2mg

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