Lotus Root Soup

Sorry for the idleness in the little kitchen, folks! Traveling has been in the books; catching up with good old friends whom I have not been in touch for years, but felt as if we just parted yesterday, and then meeting some new people and experienced new things. It most certainly was refreshing to be away from Minneapolis for a while.

But eating out and constantly opening the fridge's door to find no food in it for 3 weeks definitely makes me miss some good old, simple yet comforting homecook meals. And nothing can be more comforting than some Chinese broth.

The Lotus Root Soup is one that Ah Po made quite frequently and I like a lot. As the broth is simmering and the aroma fills my little kitchen, it reminded me of Ah Po's kitchen back home. I only wish she can smell it too.....

The Lotus Root Soup has the kind of taste that I cannot quite describe. The pork ribs and red dates give a hint of sweetness to the broth, but at the same time, the dried squid and mussels sprinkle an opposing saltiness to the mix. Finally, and most prominently I think, the peanuts and lotus roots wrap everything with their earthiness... which also, kinda brings me back to the ground! Simply delicious and comforting.

Lotus Root Soup
1 lb of lean pork ribs
1 section of lotus root, peeled and sliced
8 - 10 dried pitted red dates
1 cup of raw peanuts, washed and drained
1 cup of dried mussels, washed and drained (optional)
1 piece of dried squid, washed
7 cups of water
Salt and pepper to taste

Wash pork ribs and have enough water to cover the ribs.
Bring to boil for 5 minutes.
Remove from heat and pour away the water.
Wash the ribs with cold running water.
Put ribs back to pressure cooker and add 6 cups of water, sliced lotus roots, red dates, raw peanuts, dried mussels, dried squid, and cook on high for 30 minutes.
Simmer for another hour or two for more flavor.
Turn off heat. Add salt and pepper to taste.
Serve warm.