Entree: China – Hubei – 莲藕排骨汤 ➤ Lián'ǒu páigǔ tāng (Clear, savory pork rib and lotus root soup simmered with ginger for a light, nourishing broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) pork spare ribs, cut into 2-inch (5 cm) pieces and blanched
- 1 lb (450 g) lotus root, peeled and sliced 1/4-inch (6 mm) thick
- 8 cups (1.9 L) water
- 1.5 inch (4 cm) piece fresh ginger, thinly sliced
- 2 stalks green onion, white and light green parts only
- 1 piece dried tangerine peel (chenpi), rinsed (optional)
- 1 tsp (5 g) rock sugar or 1 tsp (4 g) granulated sugar, optional and to taste
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) white pepper, or to taste
- 2 tbsp (30 ml) light soy sauce (optional, for deeper color)
- Fresh cilantro or chopped green onion for garnish

Instructions

1. Blanch pork ribs in boiling water 2–3 minutes to remove impurities; drain and rinse ribs under warm water. In a large soup pot, add blanched ribs and 8 cups (1.9 L) fresh water; bring to a boil, then skim froth.
2. Add sliced lotus root, ginger, green onion whites, and dried tangerine peel if using. Bring to a gentle simmer, cover, and cook 45–60 minutes until ribs are tender and lotus root is just tender-crisp.
3. Season with rock sugar (if using), salt, white pepper, and light soy sauce to taste. Simmer 5 more minutes to meld flavors.
4. Ladle soup into bowls, garnish with cilantro or chopped green onion, and serve hot.