Lotus Root Pork Neck Bone Soup

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Soup is always good for cold days.

Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.


  • 1 slab of pork neck bone (the butcher will chop it up into pieces)
  • 2 to 3 nodes of lotus root, depending on size
  • few slices of ginger
  • salt to taste

Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).


I usually blanched the pork bone on low heat for about 30 minutes to get rid of the bloody stuff.
Rinse the blanched pork bones under hot running water.
Bring a pot of water to a boil, enough to cover the pork bones, lotus root and ginger.
Remove scum and fat when they float to the top.
Cover and simmer on low (make sure the broth is still bubbly) for 1 to 1.5 hours.

Season with salt to taste.

This Post Has One Comment

  1. Lincoln

    My Cantonese grandmother made this with black eyes peas, ginger and dried tangerine peel. A good winter soup.

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