Dried Persimmon and Lotus Root Pork Rib Soup

Why people make this soup

When persimmons are in season, Nourilo warns that eating too much of the fresh fruit can be overly cooling — and on an empty stomach it can even combine with stomach acid. Dried persimmon (shi bing), by contrast, is gentler and traditionally associated with moistening the lungs, easing a dry cough and settling the stomach. This clear, naturally sweet soup is one he reaches for in dry autumn weather, when the throat feels parched.

Method

1. Blanch the pork ribs to remove scum.
2. Peel the lotus root and cut into chunks; cut the dried persimmon into chunks.
3. Put everything in a pot with 1.8–2.1 L of water.
4. Simmer about 2 hours down to roughly 1.2 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

Lotus root dislikes iron, so cook this in a clay or ceramic-coated pot rather than a metal one. The whole family can enjoy it, and it is also helpful for people with high blood pressure, hardening of the arteries or constipation.