Lotus root soup


Lotus root soup taste

Lotus root soup is a traditional Chinese dish that is made by simmering sliced lotus root in a broth, typically with other ingredients such as pork, chicken, or beef. Lotus root has a slightly sweet and crunchy texture, with a slightly earthy flavor. When cooked in a soup, it absorbs the flavors of the other ingredients, including the broth and any seasonings or spices that are used. The soup is typically seasoned with soy sauce and other aromatic ingredients, such as ginger and garlic, which give it a savory and slightly sweet flavor. Some people describe the taste of lotus root soup as being rich, hearty, and comforting, with a balance of savory and slightly sweet flavors. It is typically enjoyed as a comfort food or as a way to warm up on a cold day.



  • lotus root
  • corn
  • carrot
  • Ribs
  • ginger
  • Salt
  • cooking wine


  1. First, we prepare some ribs, clean them and soak them in a basin of water. Soaking the pork ribs is conducive to the discharge of the blood in it, and it will not be so fishy.

  2. When the pork ribs are soaked, we will prepare other ingredients. Wash the carrots and corn, cut them into small pieces for later use, and then process the lotus root. After peeling and washing the lotus root, we also cut it into small pieces, but remember not to put it casually.

  3. Instead, you need to prepare a pot of water, add an appropriate amount of white vinegar, stir it, put the lotus root in it, and soak it. This avoids contact with the air, and also avoids the possibility of blackening. Remember to do this step more.

  4. After the ribs are soaked, we are ready to blanch the water. Put it in a pot under cold water, add ginger and cooking wine, and blanch for a while.

  5. After blanching, take it out, rinse it with clean water, and set it aside. Then we prepare a casserole and put the ribs in it. The others are better cooked, so don’t put them in yet. After the ribs are put in, pour an appropriate amount of warm water, then add a few slices of ginger, cover and stew.

  6. After simmering for 30 minutes, we can put the lotus root, corn and carrots in, continue to simmer for another 20-30 minutes, and finally add some salt to taste, other seasonings do not need to be put, stir well After that, you can turn off the fire, serve it out and drink it.

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