📝 About This Recipe
A soul-warming staple of Hunan (Xiang) cuisine, this soup captures the essence of rustic Chinese home cooking. Unlike the lighter Cantonese versions, the Hunan style often features a richer, slightly more savory broth with the addition of ginger and white pepper to balance the sweetness of the lotus root. The lotus root becomes tender and starchy, while the ribs fall off the bone, creating a deeply nourishing bowl of comfort.
🥗 Ingredients
Main Ingredients
- 750 grams Pork Spare Ribs (cut into 2-inch pieces)
- 500 grams Lotus Root (fresh, firm, and heavy for its size)
- 2 inch piece Fresh Ginger (sliced into thick rounds)
- 3 stalks Scallions (knotted into a bundle)
Aromatics and Seasoning
- 2 tablespoons Shaoxing Rice Wine (for blanching and soup)
- 5-6 pieces Dried Jujubes (Red Dates) (pitted)
- 1 tablespoon Goji Berries (soaked in water)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon White Peppercorn (crushed)
- 8-10 cups Water (filtered water preferred)
Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 2 stalks Scallion Greens (finely minced)
- a few drops Toasted Sesame Oil
👨🍳 Instructions
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1
Begin by blanching the pork ribs. Place the ribs in a large pot and cover with cold water. Add 1 tablespoon of Shaoxing wine and 3 slices of ginger.
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2
Bring to a boil over high heat. Let it boil vigorously for 3-5 minutes until grey foam and impurities rise to the surface.
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3
Drain the ribs and rinse them thoroughly under warm running water to remove any clinging scum. Set the clean ribs aside.
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4
Prepare the lotus root by peeling the skin with a vegetable peeler. Cut off the ends (the joints).
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5
Slice the lotus root into 1/2 inch thick rounds or irregular chunks using a rolling cut. If not using immediately, submerge in water with a splash of vinegar to prevent browning.
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6
In a heavy-bottomed clay pot or Dutch oven, add the blanched ribs, the remaining ginger slices, and the scallion bundle.
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7
Pour in 8-10 cups of fresh water, ensuring the ingredients are well covered. Add the remaining tablespoon of Shaoxing wine.
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8
Bring the pot to a boil over high heat, then immediately reduce the heat to low. Skim off any residual foam.
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9
Add the lotus root chunks and the dried red dates to the pot. Cover with a tight-fitting lid.
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10
Simmer gently for 90 minutes. The broth should be bubbling very softly; a hard boil will make the meat tough.
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11
After 90 minutes, add the crushed white peppercorns and the goji berries. Continue to simmer for another 20-30 minutes until the lotus root is tender and the meat is falling off the bone.
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12
Season with salt. Stir gently and taste, adjusting the salt as needed.
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13
Remove and discard the scallion bundle and the ginger slices before serving.
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14
Ladle the hot soup into a large communal bowl or individual bowls. Ensure everyone gets a mix of ribs and lotus root.
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15
Garnish with minced scallion greens, cilantro, and a tiny drop of sesame oil for an aromatic finish.
💡 Chef's Tips
Always start with cold water when blanching ribs to draw out the most impurities for a clear broth. Choose lotus roots with '7 holes' if available; they are starchier and better suited for long-simmered soups than the crunchy '9 hole' variety. Do not add salt at the beginning of the cooking process, as it can toughen the meat; wait until the final 15 minutes. If you prefer a darker, richer Hunan style, you can lightly sear the ribs in a teaspoon of oil before adding water. For a faster version, use a pressure cooker for 30 minutes, though the slow simmer yields a superior texture.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice for a complete meal. Pair with a side of Hunan-style stir-fried shredded potatoes (Tudou Si) for textural contrast. A small dish of light soy sauce with chopped Thai bird's eye chilies makes an excellent dipping sauce for the pork ribs. Enjoy with a pot of Tieguanyin or Oolong tea to cleanse the palate between bites. Serve with a side of pickled radish to provide a bright, acidic counterpoint to the rich soup.