Soups
Lotus Root and Dried Conch Soup
Traditionally used to nourish blood, support the kidneys, and ease nervous exhaustion
Why people make this soup
Bro Niu picked up a jin of dried red conch (hong luo tou) from a dried seafood shop — the Australian variety comes in larger pieces, the mainland Chinese variety tends to be smaller, and the Singapore-sourced ones typically run darker in colour. Whatever the origin, dried conch is one of the most prized ingredients in Hong Kong’s soup-cooking tradition. Paired with lotus root, it produces a naturally sweet, beautifully clear broth that is said to nourish the blood, support the kidneys, and brighten the eyes and skin. In traditional food-therapy thinking, this combination is also considered helpful for those experiencing the kind of low-grade nervous exhaustion — difficulty concentrating, mild memory lapses, poor sleep — that builds up from prolonged stress or overwork.
Who it suits / who should be cautious
- A gentle, all-season soup suitable for most adults and children; said to be neither warming nor cooling in nature
- Particularly associated with supporting blood nourishment, complexion care, and recovery from fatigue
- Traditionally associated with benefit for those experiencing nervous exhaustion or mild anemia
Why these ingredients (the food-therapy logic)
- Lotus root (lian ou): Traditionally associated with generating blood, supporting digestion, and nourishing the yin; cooked lotus root has a warming, stabilising quality compared with raw
- Dried conch (luo tou): Traditionally used to tonify the kidneys, nourish the yin, brighten the eyes, and improve complexion; a rich source of protein and minerals
- Red dates (hong zao): Widely used to tonify the blood and spleen, add natural sweetness, and smooth out the flavour of stronger seafood ingredients
- Fresh ginger (sheng jiang): Reduces any fishy edge from the dried seafood and gently warms the stomach
- Pork shin (zhu zhan): Adds collagen-rich gelatinous texture; provides a base of protein and iron
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus root (lian ou) | 600 g | Peeled, cut into chunks |
| Dried conch (luo tou / hong luo tou) | 6 pieces | Soaked 1 hr in cold water, blanched |
| Red dates (hong zao) | 6 pieces | Pitted |
| Fresh ginger (sheng jiang) | 3 slices | |
| Pork shin (zhu zhan) | ~300 g | Cut into chunks, blanched |
Method
- Soak the dried conch in cold water for at least 1 hour, then drain. Rinse well.
- Blanch the drained conch and the pork shin together in boiling water for 3 minutes, drain, and rinse.
- Peel and cut the lotus root into thick chunks.
- Pit the red dates.
- Place all ingredients in a pot with 9 bowls (about 1.8 litres) of water.
- Bring to a boil, then reduce to a medium-low simmer for 2 hours until the liquid reduces to 4–5 bowls.
- Serve the soup and ingredients together.
Bro Niu’s tips
This soup is naturally sweet and delicious — a year-round wellness soup that is neither warming nor cooling, so the whole family can enjoy it in any season. If you find dried conch, it is best to cook it together with its operculum (the hard disc that seals the shell opening) — this part is said to add therapeutic value. When soaking, use cold water and soak for around an hour, then blanch before adding to the main pot.
Community questions answered (selected)
- Q (Ivy): How should dried conch be soaked? Some sources say overnight, others say one hour in hot water. And do I need to clean out the innards? Bro Niu: Dried conch generally has the innards already removed. Soak in cold water for about 1 hour, then blanch before adding to the soup. If you can find the operculum (the shell cap), cook it along with the rest for extra benefit.
Published August 11, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
