Lotus Root, Chestnut, Fig & Pork Rib Soup

Why people make this soup

Lotus root is one of those ingredients that deserves far more attention outside of Asian cuisines. Beyond its crunchy texture in stir-fries, cooked low and slow in a soup, lotus root becomes tender and starchy, releasing a mild sweetness into the broth while contributing iron, vitamin C, and a range of B vitamins. In Cantonese food therapy it has long been prized for nourishing blood, calming the spirit, and supporting the spleen. Nourilo pairs it here with chestnuts — which are rich in calcium, phosphorus, iron, potassium, and folate — to create a soup with real structural support for bone density. The dried figs add calcium and natural sweetness, while the dried scallops give the broth an umami depth that makes this soup genuinely delicious even on its own.

Method

1. Peel the lotus root and cut into chunks.
2. To peel chestnuts: drop them into boiling water briefly, then rub off the outer skin while still warm.
3. Soak the dried scallops in water until softened. Halve the dried figs.
4. Blanch the pork ribs in boiling water; drain and rinse.
5. Combine all ingredients in a pot with 2.7 L of water. Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 1.2 L.
6. Serve with the solid ingredients.

Nourilo’s Tips

This soup has a naturally sweet, clean flavour that works for the whole family. It is a good regular soup for children in growing years, for pregnant women who want to support bone development in their baby, and for older adults looking to maintain joint and bone health. If you prefer a vegetarian version, cashews or other nuts work very well as a meat substitute.