Lotus Root, Peanut, Fig, and Pork Rib Soup

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 Nourilo’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.

Method

1. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse clean.
2. Peel the lotus root, wash thoroughly, and cut into large chunks.
3. Rinse and briefly soak the peanuts. Rinse the figs.
4. Remove seeds from red dates if using.
5. Place all ingredients into a clay pot or ceramic casserole with 2.4 L of water.
6. Bring to a boil, then reduce to a low simmer. Cook for 2 hours.
7. Drink the soup and eat the ingredients together.

Nourilo’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.