Lotus Root with Peanut Soup Recipe
Servings: 6
Ingredients
- 250-300 grams peanut 250-300克花生
- 8 dried oysters 8 干蚝
- 90 grams dried squid 90克鱿鱼干
- 1 kg pork ribs for soup 1公斤汤排骨
- 800 grams lotus root 800克莲藕
- 4 red dates 4颗红枣（去籽） remove seed
- 4000 ml water 4000毫升水
Instructions
Prepare the ingredients
- Prepare the 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.
- Prepare the Dried Oysters:Wash and soak dried oysters in hot water for 1.5 hours until softened.Drain and set aside.
- Prepare the 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.
- Prepare the 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.
- Prepare the 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 some 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.
Notes
- 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.