Adzuki, Cashew & Lotus Root Soup

Why people make this soup

In winters past, Nourilo’s family loved making “glutinous-rice lotus root” — soaked sticky rice packed into the holes of a lotus root, sealed with a toothpick and simmered with red dates and brown sugar until sweet and rosy. Beautiful, but fiddly. This soup gives you the same complexion-loving, blood-nourishing idea with none of the fuss: lotus root, adzuki beans, cashews and red dates, all simmered together into a clear, sweet pot.

Method

1. Peel the lotus root and cut into small pieces; rinse the adzuki beans and cashews; pit the red dates; blanch the pork ribs.
2. Put everything in a pot with 2.4 L of water.
3. Simmer about 1.5 hours until reduced to 1.2–1.5 L. Drink the soup and eat some of the solids.

Nourilo’s Tips

This soup is clear, sweet and tasty — good for young and old alike. It is especially welcome for encouraging healthy circulation and supporting a youthful complexion.