Soups
Lotus Root, Chestnut, Fig & Pork Rib Soup
traditionally used to nourish blood, strengthen bones and tendons, support spleen function, and promote healthy circulation
Why people make this soup
Lotus root is one of those ingredients that deserves far more attention outside of Asian cuisines. Beyond its crunchy texture in stir-fries, cooked low and slow in a soup, lotus root becomes tender and starchy, releasing a mild sweetness into the broth while contributing iron, vitamin C, and a range of B vitamins. In Cantonese food therapy it has long been prized for nourishing blood, calming the spirit, and supporting the spleen. Bro Niu pairs it here with chestnuts — which are rich in calcium, phosphorus, iron, potassium, and folate — to create a soup with real structural support for bone density. The dried figs add calcium and natural sweetness, while the dried scallops give the broth an umami depth that makes this soup genuinely delicious even on its own.
Who it suits / who should be cautious
- Suitable for the whole family, including children and pregnant women
- Particularly helpful for anyone looking to support bone health: growing children, pregnant women, older adults, or anyone recovering from physical strain
- Can be made vegetarian: substitute cashews or other nuts for the pork ribs (Bro Niu confirmed cashews work well)
- Dried figs in this recipe refer to the dried variety; if unavailable, substitute with southern dates or red dates
Why these ingredients (the food-therapy logic)
- Lotus root (lian ou): Traditionally considered blood-nourishing, spleen-supporting, and calming to the spirit; the starchy body of the root also contributes to a satisfying, naturally thick broth
- Chestnuts (li zi): Rich in minerals including calcium, phosphorus, iron, and potassium; also contain folate, which supports protein synthesis and metabolism; in traditional food therapy, chestnuts are associated with strengthening the kidneys and tendons
- Dried figs (wu hua guo): Good calcium content; naturally sweet; in food therapy associated with lubricating the intestines and nourishing the lungs
- Dried scallop (yao zhu): Adds deep umami flavour and is traditionally considered a kidney and spleen tonic
- Pork ribs (pai gu): Provide collagen, marrow, and calcium; long simmering extracts these nutrients into the broth
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus root | 2 sections (~400 g) | Peeled and cut into chunks |
| Chestnuts | ~150 g (4 liang) | Blanch briefly and peel off skin |
| Dried figs | 4–5 pieces | Halved; dried variety |
| Dried scallop | 3 pieces | Soaked until softened |
| Fresh ginger | 3 slices | |
| Pork ribs | ~450 g | Blanched to remove impurities |
| Water | 9 bowls |
Method
- Peel the lotus root and cut into chunks.
- To peel chestnuts: drop them into boiling water briefly, then rub off the outer skin while still warm.
- Soak the dried scallops in water until softened. Halve the dried figs.
- Blanch the pork ribs in boiling water; drain and rinse.
- Combine all ingredients in a pot with 9 bowls of water. Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 4 bowls.
- Serve with the solid ingredients.
Bro Niu’s tips
This soup has a naturally sweet, clean flavour that works for the whole family. It is a good regular soup for children in growing years, for pregnant women who want to support bone development in their baby, and for older adults looking to maintain joint and bone health. If you prefer a vegetarian version, cashews or other nuts work very well as a meat substitute.
Community questions answered (selected)
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Q (ana): Are the figs fresh or dried? Is there a substitute? Bro Niu: Dried figs are fine. You can also substitute with southern dates or red dates — both work well.
-
Q (reader, vegetarian): Can I use cashews instead of meat in this soup? Bro Niu: Yes, cashews or other nuts can substitute for the meat.
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Q (Ella): My child has a repeated cough that is worse at night and has already been seen by a doctor. What food therapy can help alongside the medication? Bro Niu: Try: zi su ye (perilla leaf) 3 qian, chen pi (tangerine peel) 1 piece, fresh ginger 3 slices, a little brown sugar — simmer in 3 bowls of water for 10 minutes, down to 2 bowls. Divide into morning and evening doses; repeat for 3 doses. This combination helps disperse cold and ease coughing.
Published November 22, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
