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.