Lotus Root and Dried Conch Soup

Why people make this soup

Nourilo picked up 600 g 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.

Method

1. Soak the dried conch in cold water for at least 1 hour, then drain. Rinse well.
2. Blanch the drained conch and the pork shin together in boiling water for 3 minutes, drain, and rinse.
3. Peel and cut the lotus root into thick chunks.
4. Pit the red dates.
5. Place all ingredients in a pot with 2.7 L of water.
6. Bring to a boil, then reduce to a medium-low simmer for 2 hours until the liquid reduces to 1.2–1.5 L.
7. Serve the soup and ingredients together.

Nourilo’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.