Lotus Root, Black-Eyed Pea, Peanut and Pork Shin Soup

Why people make this soup

Lotus root is a year-round staple in Cantonese kitchens, and it is one of the most nourishing vegetables in the Chinese culinary tradition. Rich in vitamin B and iron, it is considered especially beneficial for women — supporting blood production, helping with circulation, and strengthening the digestive system. When you pair lotus root with black-eyed peas and red-skinned peanuts, you get a combination that has traditionally been used across generations in Cantonese homes to address tiredness, anaemia, and postpartum recovery. The whole pot comes out golden and sweet, and it works equally well as an everyday family soup.

Method

1. Peel the lotus root, rinse, and cut into thick slices.
2. Soak and rinse the black-eyed peas, peanuts, and tangerine peel separately.
3. Pit the red dates.
4. Blanch the pork shin in boiling water for 2–3 minutes; drain and rinse.
5. Combine all ingredients in a pot (preferably ceramic or glass) with 2.4 L of water.
6. Bring to a boil, then reduce to a low simmer for 2 hours until the liquid reduces to about 1.2 L.
7. Serve and eat both the soup and the cooked ingredients.

Nourilo’s Tips

A small but important note: avoid cooking lotus root in a metal pot — it can turn the soup an unappealing grey colour through oxidation. A clay or glass pot is the ideal choice. This soup is genuinely delicious and suitable for the whole family. Lotus root processed into lotus root starch (ou fen) is also wonderful cooked as a porridge with millet and red dates, especially for people recovering from surgery, illness, or childbirth.