My SILs call this “telephone” soup because the sliced lotus root looks a lot like the old-school telephone dialer back when they were children. Of course, most kids these days won’t be familiar with those phones, so we’ll just refer to its regular name – Lotus Root Soup.
Ingredients (the links will take you to images of what I’m referring to, just in case you are unfamiliar with the ingredients as I used to be):
- Pork spare ribs (How much? About half of what you see in the picture if you click the link. Normally, I ask the butcher how much I need and they prepare it for me. I think it’s about 400g? – don’t quote me on that.)
- 6 Red dates
- 2 Dried scallops
- 1 handful of dried Goji berries (?? G?uq?)
- Lotus root (I sliced up 1 bulb)
- 1 rice bowl of Ground nuts
- Water (I used 2 IKEA bowls)
- salt to taste
- Before making any soup, the norm is to boil the meat in water for a few minutes to remove the “meat scum” (or albumin). After that, you wash the meat and put it back into fresh water. If you can’t be bothered, the easier way is to boil the meat in water, skim off the meat scum, then add your remaining soup ingredients.
- If you can’t wait around for the cooking time, you can always through everything into a slow cooker in the morning before you head out for the day.
- Peel and slice your lotus root (1 cm thickness is usually good)
- Add all your ingredients and water to a large pot.
- Bring to the boil, then lower the fire to a simmer.
- Simmer for at least 3 hours.
- Add salt to taste and water for dilution if the soup is to thick/rich (because of water evaporation during the simmering process).