Lotus Root Soup

This handmade lotus root soup was a light, pleasant, and refreshing soup that I couldn’t stop sipping on it.

During the recent holiday season, I consumed an excessive amount of food, in fact, far too much. Because of all of the celebratory feasts, large quantities of “big-fish, big meat,” and excessive seafood consumption, I crave something easy to prepare, cozy, and inexpensive–and this lotus root soup came to my rescue.

During a recent dining experience at a Cantonese-style restaurant, while enjoying their daily soup (), I noticed these dried honey dates in the soup’s leftovers. Upon extensive investigation, I discovered that this is the secret ingredient that Cantonese cooks employ while preparing their soups. Cantonese people, particularly those in Hong Kong, are well-known for their ability to concoct delectable soups.

The secret component certainly did not let us down. I’ve never made a soup as flavorful as this one before. The sweetness of the dried honey dates complimented the flavor of the pork ribs, resulting in a light, agreeable, and refreshing soup, and I couldn’t stop myself from drinking it.

Taking a break from elaborate dinners is necessary; it feels (and tastes) great to get back to the basics of food preparation.

With this recipe, what are its complementary dishes?

I recommend the following recipes for a nutritious and convenient weeknight dinner.

• Napa Cabbage Stir Fry
• Hunan Chicken
• Asam Pedas Fish
• Shrimp Omelette

The sweetness of the dried honey dates complimented the flavor of the pork ribs, resulting in a light, agreeable, and refreshing soup, and I couldn’t stop myself from sipping it.

Ingredients:

• 8-10 dried red dates
• 6 cups water
• Salt to taste
• 2 dried honey dates
• 1 lotus root
• 1 pound of lean pork ribs

Instructions:

1. Set aside the pork ribs to be cut into small pieces.
2. Slice the lotus root after peeling off the outer layer. For 5 minutes, soak the dried honey dates and dried red dates in warm water. All ingredients should be brought to a boil in a large pot.
3. Simmer for an hour or until the meat is tender. Taste and adjust the amount of salt that you add.