Lotus Root Soup With Peanuts 花生莲藕汤
Lotus root soup (莲藕汤 Lin Ngau Tong) is one of the more popular chinese soups. Not only delicious, this nourishing soup is so easy to prepare too.
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Servings: 4 people
Ingredients
- 600 grams lotus root, cleaned, peeled and cut into 1 cm thick slices
- 300 grams arrow root, cleaned, peeled and cut into thick slices
- 100 grams raw peanuts, soak in hot water and remove skin
- 500 grams meat, preferably with bones
- 6 Red dates
- 4 Dried scallops, soak in hot water
- 1 dried cuttlefish, toasted
- 1 tbsp dried goji berries, soak in cold water till plump
- 6 cups water
- 1 tbsp salt, or to taste
First clean and cut meat into big pieces.
Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
Next, soften dried scallop by soaking in water for about 15 minutes.
Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
I am using a pressure cooker to boil the soup. First, bring the water to a boil.
Add the lotus roots and the rest of the other prepared ingredients.
Add salt, to taste.
Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
Skim off any scum appearing on the surface and adjust seasoning before serving.
Serve the soup hot and as always, ENJOY!
Instructions
Enjoy!
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Notes
Only prepare the lotus root when about to cook the soup. Otherwise, the lotus root will be oxidised.
Pressure cooker shorten the cooking time for the soup.
If you are boiling the soup using a normal stock pot, put everything into the pot except the salt. Bring to a boil. Then reduce heat and let simmer over low heat for at least 1 hour. Season with salt before serving.
If your prefer your soup to have a clearer broth, remove the skins from the peanuts before cooking.
Reheating the soup the next day will make the soup even more flavourful.
Uncut and unwashed lotus roots can be wrapped in newspaper and cling wrap before storing in the refrigerator to be used later.