Lian Ou Pai Gu Tang
This clear, gently simmered soup is light yet deeply comforting, with sweet earthy lotus root, tender pork ribs, and a clean broth scented with ginger. Red dates and wolfberries add a subtle natural sweetness that rounds out the savoury flavour without making the soup heavy.
Ingredients
Soup pot
- 400 gpork ribs, cut into short lengths
- 300 glotus root, peeled and sliced into 1 cm thick rounds
- 20 gfresh ginger, sliced
- 20 gred dates
- 10 gdried wolfberries
- 1.4 litreswater
- 5 gsalt
- 1 gwhite pepper
Blanching water
- 1 litrewater
Instructions
- 1
Prepare the ingredients: peel and slice the lotus root into 1 cm rounds, slice the ginger, rinse the red dates and wolfberries, and cut or check that the pork ribs are in short soup-friendly pieces. If the lotus root has any muddy spots, scrub them well before peeling.
- 2
Bring 1 litre of water to a boil in a saucepan. Add the pork ribs and blanch for 2 minutes, just until scum rises to the surface. Drain and rinse the ribs briefly under warm water. This step keeps the broth clearer and cleaner-tasting.
- 3
Transfer the blanched ribs to a clean pot with 1.4 litres water, the ginger, lotus root, and red dates. Bring to a boil over medium-high heat, skimming off any foam during the first few minutes for a clear soup.
- 4
Lower the heat to a gentle simmer, cover partially, and cook for 40 minutes. The soup should barely bubble, not boil hard, so the broth stays clear and the ribs turn tender without becoming dry.
- 5
Add the wolfberries and simmer for 5 minutes more, until they plump up and the lotus root is tender but still slightly crisp in the centre when pierced with a knife.
- 6
Season with the salt and white pepper, taste, and adjust only at the end so the broth does not become too salty as it reduces. Ladle into bowls, making sure each serving gets ribs, lotus root, dates, and broth.
Nutrition per serving
Notes
- •For the clearest broth, keep the soup at a very gentle simmer rather than a rolling boil.
- •If you prefer softer lotus root, simmer 10 minutes longer; this will increase the total cooking time beyond 60 minutes.
- •A few drops of light soy sauce are not traditional in a very clear version, but can be added at the table if desired.
- •Serve hot as part of a classic Chinese home-style meal with steamed rice and a stir-fried green vegetable.
Background
Lotus root soup with pork ribs is a classic home-style Chinese soup, especially associated with Cantonese cooking and also widely enjoyed across central and southern China. Versions with red dates and wolfberries reflect the Chinese tradition of pairing everyday ingredients with dried fruits and herbs for sweetness, aroma, and balance. It is valued as a comforting family soup rather than a banquet dish.
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