This Lotus Root Pork Rib Soup is a soothing and deeply flavorful Chinese comfort dish made with tender pork ribs, earthy shiitake mushrooms, crisp lotus root, and sweet red dates.
Simmered gently with warming ginger and optional kombu for extra richness, it’s the kind of soup that wraps you in warmth and feels like home in a bowl.
Why You’ll Love This Recipe
A nourishing, traditional Chinese soup full of flavor and warmth
Packed with immune-boosting ingredients like goji berries, ginger, and shiitake
A cozy mix of textures—tender ribs, crunchy lotus root, and soft mushrooms
Naturally gluten-free and dairy-free
Makes amazing leftovers—even better the next day!
Ingredient Highlights
Pork spare ribs – Meaty, rich, and tender after pressure cooking
Dried shiitake mushrooms – Add a deep, umami richness and great texture
Lotus root – Mild and crunchy, it absorbs the savory broth beautifully
Ginger & dried dates – Classic Chinese aromatics that sweeten and warm the soup
Goji berries & kombu – Optional but highly recommended for nutrients and depth
Sea salt & michu wine – Finish the broth with savory balance
Pro Tips Before You Start
Soak mushrooms overnight for best rehydration and flavor—save the liquid!
Parboil the ribs to remove impurities for a clear broth.
Use a pressure cooker for fast, deeply flavorful results—or a slow simmer if preferred.
Add kombu for plant-based collagen and richer body.
This soup improves on Day 2—save the aromatics and reheat for more flavor!
How to Make Lotus Root Pork Rib Soup
Step 1: Prepare the Shiitake Mushrooms
Soak mushrooms in 2.5 cups of room temp water overnight, stems down.
Once plump, squeeze out water, strain and reserve the liquid.
Remove stems, slice caps and stems into strips.
Step 2: Prepare the Pork Ribs
Have the butcher cut ribs into 3-inch strips.
Slice between bones to get 1.25-inch pieces.
Parboil in boiling water for 5 minutes, then rinse under running water and drain.
Step 3: Prepare the Lotus Root
Peel the lotus root and slice into 1-inch thick pieces.
Rinse well under water to remove any dirt, then drain.
Step 4: Build the Soup
Place ribs, lotus root, mushrooms, ginger, goji berries, red dates, and kombu in a pressure cooker.
Add reserved mushroom liquid and/or water up to 3.5-liter line, ensuring all ingredients are covered.
Step 5: Pressure Cook
Seal the lid and pressure valve.
Cook on Manual – High Pressure for 30 minutes.
Let the pressure release naturally for 15 minutes, then release remaining pressure manually.
Step 6: Final Seasoning
Open the lid. Use the Saute function on “More” to bring the soup to a gentle boil.
Add salt and michu wine. Simmer for another 3 minutes, then turn off the heat.
Step 7: Serve
Ladle into bowls and garnish with cilantro or green onions. Serve hot.
What to Serve It With
A bowl of steamed jasmine rice to complete the meal
A side of pickled vegetables or Chinese greens
Enjoy it alone as a light, nourishing dinner
Add noodles or rice cakes for a heartier twist
Variations & Substitutions
Use chicken drumsticks instead of pork for a lighter version.
Substitute fresh shiitake if short on time (but dried gives more flavor).
Skip the kombu if unavailable, or add kelp powder for umami.
Add white radish (daikon) or carrots for extra veggies.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove to preserve texture.
Even better after a night in the fridge—flavors meld beautifully!
Remove ginger and dates before storing or reboil with them the next day, then discard.
FAQs
Can I make this soup without a pressure cooker?
Yes! Simmer everything in a pot for 1.5–2 hours, covered, until ribs are tender.
Do I have to soak the shiitake mushrooms overnight?
It’s highly recommended for texture and flavor. If rushed, soak in hot water for 30 minutes.
What does lotus root taste like?
Mild, slightly sweet, and super crunchy—it soaks up flavor like a sponge.
Can I freeze this soup?
It’s best fresh or refrigerated. Lotus root can become mushy when frozen.
What if I don’t have Chinese red dates?
Use Korean jujubes or omit. The sweetness can be balanced with a touch of carrot.
Is kombu necessary?
No, but it adds natural glutamates and a “brothy” body—worth adding if available.
How do I prep this for meal prep?
Make the full batch and portion into containers with broth and solids. Reheat and serve.
Final Thoughts
This Lotus Root Pork Rib Soup is the kind of meal that nourishes the body and soothes the soul.
It’s simple, rooted in tradition, and packed with natural flavor.
Whether it’s your first time making it or a recipe passed down, it’s a bowl of warmth worth sharing.
Lotus Root Pork Rib Soup
Ingredients
- 1.8 oz dried shiitake mushrooms 8 large
- 2 lb pork spare ribs or baby back ribs cut into 3-inch strips
- 1.4 lbs lotus root cut into 1-inch slices
- 0.8 oz ginger sliced
- 1 oz goji berries ¼ cup
- 6 whole Chinese red dates or Korean jujube
- 0.18 oz dried kombu cut into 3.5″x3.5″ pieces (optional)
- Water plus mushroom soaking liquid
- 2 tsp coarse sea salt or to taste
- 2 tbsp Taiwanese michu or Chinese cooking wine optional
- Cilantro leaves or diced green onions for garnish
Instructions
- Soak shiitake mushrooms overnight in 2.5 cups water, stems down.
- Strain, reserve liquid, and slice mushrooms.
- Cut ribs into bite-sized pieces. Parboil 5 minutes, rinse, and drain.
- Peel and slice lotus root. Rinse and drain.
- Add ribs, lotus root, mushrooms, ginger, goji berries, dates, and kombu to pressure cooker.
- Fill with soaking liquid/water to 3.5-liter mark.
- See full steps with tips & photos → https://mischacrossing.com/lotus-root-pork-rib-soup/
Notes
- Kombu adds a subtle umami depth but can be omitted.
- Parboiling the ribs ensures a cleaner-tasting broth.
- Soaking mushrooms overnight softens them and enriches the soup base.
