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