Soup is always good for cold days.
Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.
Ingredients
- 1 slab of pork neck bone (the butcher will chop it up into pieces)
- 2 to 3 nodes of lotus root, depending on size
- few slices of ginger
- salt to taste
Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).
Instructions
 I usually blanched the pork bone on low heat for about 30 minutes to get rid of the bloody stuff. |
 Rinse the blanched pork bones under hot running water. |
 Bring a pot of water to a boil, enough to cover the pork bones, lotus root and ginger. |
 Remove scum and fat when they float to the top. |
 Cover and simmer on low (make sure the broth is still bubbly) for 1 to 1.5 hours.
Season with salt to taste. |