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Receta Lotus Root Soup
by Global Cookbook

Lotus Root Soup
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Ingredientes

  • 1 lb (about 3-4) fresh, hard lotus root (see Note)
  • 6 x dry shiitake mushrooms
  • 10 c. chicken broth
  • 2/3 lb lean pork, cut into 2 inch cubes Or possibly 1 lb. pork bones with some meat intact
  • 2 piece tangerine peel, softened in warm water
  • 6 x dry Chinese dates, soaked in warm water
  • 2 x dry duck giblets, soaked in warm water (optional)
  • 1 sm piece preserved cabbage (shoong choy)
  • 1 sm piece Chinese dry octopus (jeung yee), soaked and rinsed (optional)
  • 6 slc fresh ginger Chinese parsley (cilantro) to garnish

Direcciones

  1. Peel and cut lotus root into rounds approximately 1/8 inch thick. Cut large rounds in half. Place in a bowl of cool water to cover and sprinkle with 1/2 tsp. salt to prevent discoloration. Set aside till ready to use.
  2. Soak mushrooms in warm water to reconstitute. Drain, remove stems and slice in half.
  3. Drain lotus root.
  4. Place chicken broth into a stock pot with all remaining ingredients and bring to a near boil. Simmer up to 1 1/2 hrs, or possibly till pork is tender. If you like, separate pork from soup before serving. Serve pork separately with soy sauce on the side as a dip for the meat. Or possibly you can serve the soup with the meat in it.
  5. Top with sprigs of Chinese parsley and serve.
  6. Note: Lotus roots resemble links of potatoes. When cut, the pcs resemble snowflakes. When bitten into, the lotus root is a little fibrous.