Lotus Root, Snow Pear and Water Chestnut Pork Bone Soup

Why people make this soup

Overwork, late nights and a diet heavy in fried or toasted foods can push the body’s “stomach fire” upward — a pattern in Chinese dietary thinking that often manifests as inflamed or bleeding gums. The remedy is not drastic: a cooling, nourishing soup that works gently over several servings to bring the body back into balance.

Lotus root — especially when the knobbly nodes between segments are kept intact — is one of the most valued traditional foods for supporting healthy blood flow and easing bleeding. Snow pear and water chestnut amplify the cooling, fluid-generating effect. Together, the three make a soup with a naturally pleasant sweetness that the whole family can enjoy, not just the person with gum problems.

Method

1. Scrub the lotus root well and cut into chunks, making sure to keep the nodes (the narrowed joints between segments) — these are the most therapeutic part.
2. Peel the water chestnuts. Core the snow pears.
3. Rinse the pork bones briefly in warm water.
4. Place all ingredients in a clay or ceramic pot. Add enough water to cover generously — about 2.4–3 L.
5. Bring to a boil, skim off any foam, then reduce heat and simmer for about 2 hours.
6. Season lightly with a little salt if desired. Serve warm, drinking the soup and eating the softened ingredients.

Nourilo’s Tips

The key trick with this soup is to use lotus root that still has its nodes attached — the connecting knobby joints between segments. These are the most medicinally active part of the root for supporting blood vessel integrity. Many supermarkets sell lotus root already cut into segments with the nodes removed; for this soup, look for whole, uncut lotus root at Chinese or Asian grocery stores. The soup is also good for children’s nosebleeds.

Do not use copper or iron pots for this soup. Lotus root will turn a grey-black colour in contact with these metals, which looks unappetising. A clay pot (sha guo) gives the best result.