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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 - https://geni.us/shaoxing-wine)
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 - https://geni.us/red-jujube-dates)
6g / 1 Tbsp goji berry, optional (Amazon Link - https://geni.us/goji-berries)
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.

Discard the end of the lotus root, peel the skin, and cut the lotus root into bite-size pieces.

Slice the short ribs in between the bones into individual pieces.

Add the ribs, cooking wine, and 1.5 liters of water to a pot and bring it to a boil.

Remove the ribs from the pot and set them aside.

Pour the blanching water through a cheesecloth to eliminate the impurities. This will make sure the soup comes out clear.

Pour the clean broth into a clay pot. Then, add the blanched ribs, lotus root, ginger slices, the white part of the scallion stalks, white peppercorns, and jujube dates and simmer on low heat for 1.5 hours.

Before serving, add salt to taste and garnish with diced scallions and goji berries.