Wednesday 1 March 2006

Lotus, Huai Shan & Pork Ribs Soup

Recently I have  being cooking this Lotus, Huai Shan & Pork Ribs Soup at least once a week. This soup is recommend by one of the Chinese Physician who I often visit, according to her this soup helps to improve the Qi in our body.

It consists of Fresh Huai Shan which taste sweet and helps to nourish our lungs and kidneys, strengthens the spleen, stops diarrhea, uplifts the spirit and benefits Qi. Besides that this soup can also helps to improve the appetite of young children and adults during hot weather. You can add about 2 slices of Bei Qi which helps to in strengthens the Heart, promotes urination, lowers blood pressure as well as 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. Rinse and trim off any excess fats from the pork ribs then blanched in hot water and rinse well.
2. Next bring 1.5 liters of water to boil, add in all ingredients except Huai Shan and bring mixture to boil again. 
3. Lower heat and simmer the soup for 30 minutes before adding 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.

- If you can't find fresh huai shan, replace it with 6 slices of dried huai shan which you can find it Chinese medical hall.


  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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