There are many types of lotus foods using the various parts of the lotus plant.
Lotus root cooked in soup is a common preparation in Singapore.
There are many variations for the lotus root soup and the one featured here is a basic no-nonsense version with only a handful of red dates to help sweeten the soup.
This soup is traditionally cooked using pork ribs but if you don't like it, go ahead and use your favourite meats. (^_^)
600g lotus root
300g pork ribs
5 red dates
500ml water
Salt to taste
Directions for the stovetop
- Wash and clean the lotus root of any mud and dirt. Skin it if you want. If not, scrub thoroughly
- Cut the roots cross-wise so that they look like wheels
- Keep the roots immersed in water to prevent them from turning black. You may want to add a little vinegar to the soaking water
- Parboil the pork ribs for about 2 minutes
- Wash the pork ribs to remove any blood and trim off excess fat
- Combine the water, pork ribs, lotus root and red dates in a soup pot and bring to a boil
- Lower the heat and simmer for 1 to 1.5 hours
- Salt to taste before serving
Directions for the slow cooker
- Follow directions from 1 to 5
- Assemble pork ribs and lotus root in the slow cooker and add hot but not boiling water. Put on low and cook for 2 to 3 hours
- There is less evaporation taking place for the slow cooker version. You will want to adjust the amount of water required. The actual amount depends on the size of your slow cooker. It should be enough to cover all the ingredients completely but not more than 80% full
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