A Homely and Nutritious Chinese Soup: Lotus Root Soup With Peanuts
Lotus root soup (莲藕汤 Lin Ngau Tong) is one of the more popular soups enjoyed among the Malaysian Chinese. Lotus root soup with peanuts are a perfect combination for this soup. This classic chinese stew is easy to prepare, homely and extremely nutritious as it is believed to have all kinds of health benefits. Apart from being delicious, this nourishing soup is also suitable to have at any time and for all occasions.
A Classic Chinese Boiled Soup (炖汤) To Complete The Meal
This chinese boiled soup is traditionally cooked using pork ribs. However, you can substitute with chicken like what I did and it tastes just as good. There may be slight variations on ingredients when preparing this soup. However, the star of this dish is of course the lotus root. The inclusion of roasted cuttlefish and peanuts are for added flavour, fragrance and sweetness. It’s so good, no meal seems complete without the soup.
Lotus Root Soup With Peanuts 花生莲藕汤
Tap or Hover to Adjust Servings
- 600 grams lotus root, cleaned, peeled and cut into 1 cm thick slices
- 300 grams arrow root, cleaned, peeled and cut into thick slices
- 100 grams raw peanuts, soak in hot water and remove skin
- 500 grams meat, preferably with bones
- 6 Red dates
- 4 Dried scallops, soak in hot water
- 1 dried cuttlefish, toasted
- 1 tbsp dried goji berries, soak in cold water till plump
- 6 cups water
- 1 tbsp salt, or to taste
- First clean and cut meat into big pieces.
- Boil a pot of water and blanch the meat for about 5 minutes. Then rinse in water and set aside.
- Pre-soaked the raw peanuts in hot water for 30 minutes. Then remove peanut skin from the parboiled peanuts.
- Next, soften dried scallop by soaking in water for about 15 minutes.
- Hydrate a handful of dried goji berries in water till they've softened and become plump and juicy. Then drain and set aside.
- Use the back of a cleaver to flatten the red dates to help release more flavour. Rinse and set aside.
- Toast dried cuttlefish until fragrant and snip into smaller pieces. Then set aside.
- Right before you're ready to cook the soup, peel lotus root and cut it into big chunks about 1cm thick slices.
- Then peel the skin of the arrowroot and slice into thick pieces. And we're ready to boil the soup!
- I am using a pressure cooker to boil the soup. First, bring the water to a boil.
- Add the lotus roots and the rest of the other prepared ingredients.
- Add salt, to taste.
- Lock the lid in place and bring to pressure. Then lower heat and cook for 15 minutes. Allow pressure to drop and remove the lid. And we're done!
- Skim off any scum appearing on the surface and adjust seasoning before serving.
- Serve the soup hot and as always, ENJOY!