Noom mentioned that he missed the caramelized lotus roots his mom used to make as a summer dessert when he was young, they are super delicious eating with ice cream.
Lucky Noom!, there are a lot of lotus roots coming out on the vegetable stalls in Chinatown during this time, but, since the weather outside isn't 80F, instead of caramelized lotus roots with ice cream, let's have a warm delicious soup with sweet fragrant of Chinese herbs and tender baby pork ribs better.
Lotus roots are consumed in most Asian countries with different ways of cooking in their own regions. This time I slow cooked them with some Chinese herbs with the names I couldn't pronounce, really, I only know them by the shapes and smells.
These good and weird looking roots have good health benefits, containing much iron, vitamins B & C. and lots of fiber content that help relieves constipation. In Thailand we also made them into dessert and a cool drink to cool down the body temperature.
- 1 lb. baby pork ribs
- 2 lotus roots
- Shiitake mushroom
- 2 cilantro roots
- Mixed Chinese herbs
- 2 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tsp. sugar
The set of Chinese herbs I use for the soup.
Just two pieces of each and a handful of Goji berries goes along way. They give a very sweet smell, and your body will love them.
1. Marinate the pork ribs with oyster sauce, soy sauce and sugar for 15 minutes.
2. Clean all lotus roots, peel the skin off, cut into 1/4" thick, and rinse one more time.
3. Put baby pork ribs, lotus roots, Chinese herbs, cilantro roots into a pot, covered with water, bring to a full boil.
4. Reduce the heat to low, add shiitake mushroom, and let it simmer for 1 hr. - keep skimming out the oil foam floating on the surface.
5. Taste the soup, if desired, season it with a bit of soy sauce, check the ribs, they should be tender - almost melt in your mouth.
6 Turn of the heat and enjoy, to this point your house will be filled with a light sweet smell, just like what you get from lotus flower.
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