Wednesday, 1 March 2006

Lotus, Huai Shan & Pork Ribs Soup

Recently I had being cooking this Lotus, Huai Shan & Pork Ribs Soup at least once a week. This is recommend by one of the Zhong Yi around my areas as to help improving the Qi. It consists of the fresh Huai Shan: which tastes sweet and nourishes the lungs and kidneys, strengthens the spleen, stops diarrhea, uplifts the spirit and benefits Qi. And according to her, this soup also helps to improve the appetite of young children and adults during hot weather. You can add about 2 slices of BeiQi: Strengthens the Heart, promotes urination, lowers blood pressure and boosts the immune system.

300g Of Pork Ribs(软骨)
1 Medium Piece of Fresh Lotus(连藕)
1 Fresh Huai Shan(淮山), around 15-20cm long
4-5 Red Dates(红枣)
1-2 Stalk Dang Sheng(当参), cut into 1"
1 Teaspoon Ji Zi(杞子)

1. Wash and trim off the fats from the pork ribs then blanched in hot water and rinse well.
2. Next boil a pot of water around 1.5 litres then add in all the ingredients, except for the Huai Shan and bring it to boil then simmer for about 25 minutes.
3. Add in the fresh huai shan only before you want to drink the soup and let it come to boil and switch off the heat.
4. Season with salt or stock cubes then serve hot.

Notes: If you can't find fresh huai shan, you can replace it with those dried type. Used about 5-6 pieces. Posted by Picasa


  1. i am preparing this soup this evening. Check with u, ingredients that u mentioned is meant for how many pax? thks


  2. Hi Soo,

    So sorri for my late reply... so i didn't see yr msg until now. Hope your soup do turn out well. Em..actually that amt of soup is enough for 4 persons but it also depends how much of soup u wan to allocate for each person :)

  3. Hi, I often cook lotus root soup and huai shan soup but have never cook them both together. May I know the reason for not adding huai shan in the beginning?

  4. Hi MeiLing, there are many way in preparing this soup. You can add the fresh huai in the beginning and cook together with the rest of the ingredients but due ot the long hour of simmering time the huai shan might tends to be too soft and mashy. So if u prefer crunchy texture and freshness you can choose to add it in the later part of cooking time. HTH


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