Lotus Root with Peanut Soup (莲藕花生汤) is a classic Chinese soup that’s both nourishing and delicious. This slow-simmered soup is packed with earthy flavors from the lotus root, nuttiness and sweetness from the peanuts, and a rich umami flavor from the dried squid and oysters.
There are many variations of this soup, and the version I’m sharing is as close as possible to the flavours you find at the restaurant in Malaysia.
Watch the full tutorial here:
Why You’ll Love This Soup
Nourishing & Healthy: Lotus root is rich in fiber, vitamins, and minerals.
Comforting & Delicious: A mild sweetness from peanuts and red dates and umami flavours from the dried oysters and dried squid complements the savory pork broth.
Easy to Make: A few simple ingredients and slow simmering create a deeply flavorful soup.
Can I Substitute the Ingredients?
Yes! If you don’t eat pork or prefer an alternative, here are some great substitutions:
Pork Ribs/Bones: You can replace them with chicken for a similar depth of flavor.
Dried Cuttlefish/Squid/Oysters: You can omit this ingredient for a milder taste.
Instructions
Prepare the Ingredients
Peanuts: Wash 250g of groundnuts and soak them for about 2 hours. To reduce bitterness, blanch the peanuts in boiling water, then drain and set aside.
Dried Oysters: Wash and soak dried oysters in hot water for 1.5 hours until softened. Drain and set aside.
Dried Squid: Rinse the dried squid and soak it for 15 minutes until softened. Remove any foreign objects, including the eyes and plastic strip. Cut into slices or leave whole, based on preference. Set aside.
Pork Ribs: Wash the pork ribs thoroughly until the water runs clear. Place them in a pot with room-temperature water and bring to a boil to blanch them. Drain and set aside.
Lotus Root: Rinse the lotus root, peel the skin, and remove the ends. Cut into chunks or slice thinly, then set aside.
Boil the Soup
In a large pot, add the blanched peanuts, pork ribs, lotus root, dried oysters, and dried squid. Add the red dates for natural sweetness. Pour in enough water to ensure all ingredients are submerged.
Bring the water to a boil, then reduce to low heat and simmer for 3.5 to 4 hours. Alternatively, use medium heat to cook for 1.5 to 2 hours, but monitor the water level.
Final Step
Check the soup; the peanuts should be mushy, and the meat should fall off the bone. The soup will have a deep brownish-red hue when done. Season with salt to taste.
Tips for the Best Lotus Root Soup
Soak the Peanuts: Soaking peanuts for a few hours (or overnight) softens them, making them creamier and reducing cooking time. If you prefer a firmer texture, you can skip this step.
Blanch the Pork Bones: Always blanch pork bones to remove impurities for a clearer, cleaner-tasting broth. Start with room-temperature water, then bring it to a boil over medium to high heat.
Choose Fresh Lotus Root: Select firm lotus roots with no soft spots. Look for closed joints that aren’t darkened, as they indicate freshness and prevent mud and dirt from entering the hollow chambers inside.
Simmer Low and Slow: Maintain a gentle simmer (not a rolling boil) for at least 3.5 to 4 hours to fully develop flavors while keeping the broth clear.
Add Water if Necessary: Check the water level during simmering and top up with hot water as needed to maintain consistency, especially if it drops below the ingredients.
What to Serve with Lotus Root Soup?
This soup pairs beautifully with a bowl of steamed rice and simple stir-fried vegetables and other meat dishes. It’s also great alongside a light soy sauce dip with bird’s eye chili (cili padi) for the pork ribs.
Shelf Life & Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.