Pork Bone Corn Lotus Root Soup | Generated by AI
Pork Bone, Corn, and Lotus Root Soup
This is a classic Chinese nourishing soup with a clear, sweet, and savory flavor, perfect for autumn and winter tonics. The ingredients are simple, and the method is straightforward. Here’s a recipe for 4-6 servings.
Main Ingredients
- Pork bones (marrow bones or ribs): 800g–1kg (with some meat for better flavor)
- Corn: 2–3 ears (cut into large segments)
- Lotus root: 500g (peeled and cut into thick slices or rolls)
- Ginger: 3–4 slices (lightly smashed)
- Red dates: 6–8 pieces (pitted, optional, for added sweetness)
- Goji berries: 1 small handful (about 10g, add later, optional)
Seasonings
- Salt: To taste (add at the end)
- Shaoxing wine: 1 tablespoon (for removing impurities)
- Water: 2.5–3 liters
Steps
- Blanch the Pork Bones (Key Step to Remove Impurities)
- Rinse the pork bones under cold water. Place in a pot with cold water, add 1 tablespoon of Shaoxing wine and 2 slices of ginger. Bring to a boil over high heat and skim off the foam.
- Boil for 2–3 minutes, then remove and rinse under warm water to clean off any remaining blood and debris.
- Prepare Ingredients
- Wash the corn and cut into 3–4cm segments.
- Peel the lotus root and cut into 1cm-thick roll cuts; soak in water to prevent browning.
- Slice the ginger and set aside.
- Simmer the Soup
- In a clay pot or pressure cooker, add the blanched pork bones, corn segments, lotus root pieces, ginger slices, and red dates.
- Pour in 2.5–3 liters of cold water (enough to cover the ingredients by 2–3cm).
- Bring to a boil over high heat, then reduce to low heat and simmer:
- Regular pot: 2–2.5 hours
- Pressure cooker: 40–50 minutes (after pressure builds)
- Season and Serve
- Simmer until the soup turns milky white and the corn and lotus root are tender and flavorful.
- Add goji berries in the last 10 minutes.
- Season with salt just before serving (don’t add too early to avoid toughening the meat).
- Optional: Sprinkle with a pinch of white pepper or chopped green onions for extra aroma.
Tips
- Milky Soup Color: Blanch thoroughly + simmer on low heat + crack the bones slightly to release marrow.
- Prevent Lotus Root Browning: Soak slices immediately in water, or add a few drops of white vinegar.
- For Richer Flavor: Add 1–2 carrots or a few shiitake mushrooms.
- Rice Cooker/Slow Cooker: Use the “soup” setting for 3–4 hours.
- Reduce Oil: After cooking, refrigerate and skim off the solidified fat layer for a lighter soup.
One pot of this warming soup blends the savory pork bone essence, sweet corn, and powdery lotus root perfectly. You’ll end up gnawing the bones clean!