Soups
Lotus Root, Peanut, Fig, and Pork Rib Soup
Traditionally associated with nourishing blood, strengthening the spleen, and supporting milk production
Why people make this soup
As pregnancy moves into its final weeks, many women in Cantonese-speaking communities start leaning on nourishing soups to support their energy and prepare their body for labour and breastfeeding. This soup is Bro Niu’s recommendation for exactly that stage. It is built around three ingredients with a strong traditional reputation: lotus root for building blood and strengthening the digestive system, peanuts for supporting milk production and nourishing yin, and dried figs as a gentle, sweet fruit that supports the lungs, throat, and digestive function. Together with pork ribs for depth and calcium, the result is a clean-tasting, non-greasy bowl that is — crucially — neither too warming nor too cooling. That balance makes it safe and beneficial both before and after birth.
Who it suits / who should be cautious
- Suitable for late-pregnancy (third trimester) as a regular nourishing soup
- Also beneficial after delivery, both before and after the postpartum recovery period
- Suitable for the whole family — elderly and children included
- Note: lotus root has a slightly astringent quality and should ideally be cooked in a clay pot or Corning ceramic pot; metal pots can cause the soup to turn grey-black, which affects both appearance and food-therapy efficacy
Why these ingredients (the food-therapy logic)
- Lotus root (lian ou): One of the most treasured foods in Chinese wellness cooking. When cooked (rather than raw), lotus root is warming and associated with nourishing blood, strengthening the spleen and stomach, and calming the spirit. Rich in iron and dietary fibre.
- Raw peanuts (hua sheng): In traditional Cantonese food therapy, raw peanuts are considered helpful for supporting milk production (galactagogue effect), nourishing the spleen and stomach, and supplementing blood. The red skin of the peanut is especially valued for blood supplementation.
- Dried figs (wu hua guo): Gentle, sweet, and broadly beneficial. Traditionally associated with nourishing the lungs, clearing heat mildly, supporting the throat, and aiding digestion. Also considered supportive for overall immunity.
- Pork ribs (pai gu): Provide a rich, collagen-containing broth and contribute to calcium intake. Vegetarians may substitute with red dates.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lotus root | ~600 g | Peel and cut into chunks |
| Raw peanuts | ~75 g (2 liang) | Rinse and soak briefly |
| Dried figs | 4 pieces | Can be left whole |
| Pork ribs | ~450 g (12 liang) | Blanch first |
| Water | 8 bowls (~2 L) | Use a clay or ceramic pot |
Method
- Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse clean.
- Peel the lotus root, wash thoroughly, and cut into large chunks.
- Rinse and briefly soak the peanuts. Rinse the figs.
- Remove seeds from red dates if using.
- Place all ingredients into a clay pot or ceramic casserole with 8 bowls of water.
- Bring to a boil, then reduce to a low simmer. Cook for 2 hours.
- Drink the soup and eat the ingredients together.
Bro Niu’s tips
This soup has a naturally light fragrance and is not greasy at all. It also contributes calcium, which is especially useful during pregnancy and breastfeeding. Use a clay pot (sha guo) or a Corning-style ceramic pot rather than a regular metal pot — lotus root contains tannins that react with metal, turning the soup an unappealing grey-black colour and reducing its food-therapy potency. Vegetarians can substitute the pork ribs with 8 red dates. If cooking a lotus root soup in a pressure cooker is more convenient, that is fine too.
Community questions answered (selected)
-
Q (reader, 38 weeks pregnant, cold constitution): Is this soup suitable for me? Bro Niu: Yes, this soup is suitable for pregnant women to drink.
-
Q (Annie): Can vegetarians make this without the ribs? Bro Niu: Vegetarians can substitute with 8 red dates in place of the meat.
-
Q (Mandy, 7 months pregnant): Can I drink red bean water every week to prevent the oedema I had last time? Bro Niu: Red bean water has a diuretic and oedema-relieving effect. You can drink a cup every other day to help prevent oedema. In warm weather, try adzuki bean and hyacinth bean with winter melon water — it is beneficial. Do not use Job’s tears (yi mi) during pregnancy.
Published November 24, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
