Lotus Root Pork Rib Soup
This Lotus Root Pork Rib Soup is a nourishing, comforting Chinese classic made with tender pork ribs, earthy lotus root, and an herbal medley of dried shiitake mushrooms, goji berries, and jujube. Light yet flavorful, it’s perfect for chilly evenings or whenever your soul needs a warm hug.
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.