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