Lotus Root Soup

Method9 steps

1. 1

   Step 1: Set out the one 1½ lb batch of bone-in pork ribs for blanching. Keep raw pork separate from ready-to-eat foods, and clean hands and work surfaces after handling it. Choose either the pressure-cooker route or the stovetop route below for this one batch.

   Uses 1½ lb bone-in pork ribs

2. 2

   Step 2: Bring enough preparation water to cover the ribs to a boil in a large pot. Gently add the one raw rib batch. Once the water returns to a boil, blanch for 1 minute, then turn off the heat.

   Blanch ribs · 1 minUses One raw bone-in pork-rib batch · Water as needed for blanching, rinsing and washing lotus root

3. 3

   Step 3: Drain and discard the blanching water. Use fresh clean water in a bowl to gently remove loose scum from the blanched ribs, then drain again. Avoid splashing and clean the bowl and nearby surfaces afterward. Set the ribs aside for the one selected soup route; this brief blanch does not cook them through.

   Uses One briefly blanched rib batch · Water as needed for blanching, rinsing and washing lotus root

4. 4

   Step 4: Just before cooking, wash and peel the 2 lb lotus root. Halve it lengthwise and cut into ¼-inch-thick slices.

   Uses 2 lb lotus root · Water as needed for blanching, rinsing and washing lotus root

5. 5

   Step 5: PRESSURE-COOKER ROUTE ONLY: Put all the blanched ribs and sliced lotus root into a suitably large pressure cooker. Add cool water, observing the manufacturer’s minimum-liquid requirement and maximum fill line. Cook on High Pressure for 30 minutes, then allow a natural pressure release according to the cooker’s directions. Open only when pressure has fully released; the ribs should be tender and the lotus root tender throughout. Season with salt to taste. Skip the stovetop route.

   Uses All blanched ribs for the selected pressure route · All sliced lotus root for the selected pressure route · Cool water as needed for the pressure-cooker route only · Salt to taste

6. 6

   Step 6: STOVETOP ROUTE ONLY: Instead of pressure cooking, put all the blanched ribs and sliced lotus root into a large soup pot. Add about 12 cups water, a little more or less to suit the pot. Bring to a boil, then cover and simmer gently for 4–5 hours, until the ribs and lotus root are very tender. Season with salt to taste. Skip the pressure-cooker route.

   Stovetop soup simmer · 300 minUses All blanched ribs for the selected stovetop route · All sliced lotus root for the selected stovetop route · About 12 cups water for the stovetop route only · Salt to taste

7. 7

   Step 7: Ladle the one finished soup from whichever route you chose into eight serving portions. Add an actual optional dash of fish sauce to taste and optional ground white pepper. Serve with actual optional ready-cooked rice.

   Uses Finished pressure-cooked soup, only if that route was chosen · Finished stovetop soup, only if that route was chosen · An optional dash of fish sauce to taste · Ground white pepper to taste, optional · Ready-cooked rice as wanted for serving, optional

8. 8

   Step 8: If wanted, pour an actual serving amount of soy sauce into a shallow dish and dip the cooked pork ribs and lotus-root slices from your served soup into it as you eat.

   Uses Served cooked soup ribs and lotus-root slices · Soy sauce as wanted for dipping, optional

9. 9

   Step 9: Refrigerate actual leftover soup promptly, within 2 hours, in shallow containers. Keep refrigerated for the source’s 2–3 days. Reheat the amount you will serve on the stove or in the microwave in 30-second increments, stirring and checking until it reaches 165°F (74°C) throughout.

   Uses Actual leftover soup from the selected route