Wuhan Spare Ribs and Lotus Root Soup
A beloved winter soup from Wuhan, made by simmering pork ribs and starchy lotus root until the broth turns pinkish, thick, and rich, with meltingly tender meat and lotus root.
Ingredients
8 items- Pork ribs 500g
- Starchy lotus root (pink lotus root) 500g
- Ginger 20g
- Cooking wine (Shaoxing wine) 1 tbsp
- Salt 1.5 tsp
- White pepper powder 1/4 tsp
- Scallions to taste
- Water about 2.5L
Nutrition
Steps （6 steps）
Place ribs in a pot with cold water, add ginger and wine. Bring to a boil over high heat, skim off foam, boil for 2 minutes, then remove and rinse with warm water.
Peel lotus root and cut into large chunks. Toss with 1 tsp salt, let stand for 5 minutes, then rinse and soak in cold water.
Put ribs and ginger in a clay pot; add enough cold water (about 2.5L). Bring to a boil over high heat, then immediately turn to low heat, cover and simmer for 60 minutes.
Drain lotus root and add to pot. Bring to a boil again, then reduce to low heat, cover and simmer for another 60 minutes until lotus root is tender (pierce easily) and ribs are falling off the bone.
Remove lid, increase heat to medium-high and boil for 10-15 minutes to reduce the soup, stirring occasionally, until the soup turns pinkish and slightly thickened. Season with salt and white pepper.
Turn off heat, ladle into bowls, garnish with chopped scallions. Serve immediately.
Tips
Choose lotus root with dark skin and wide pores for a floury texture; avoid the crunchy type. Always rinse the blanched ribs with warm water to keep them tender. Never add cold water while simmering to ensure the best flavor and smooth texture.
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