Lotus Root Soup with Pork Ribs and Peanuts

Well, fall is here and with the gloomy weather (at least it is cold for me), now is the perfect time to enjoy yet another bowl of steaming hot soup from my kitchen! This time, I am featuring a well-loved Cantonese slow-boiled soup with Pork Ribs, Lotus root and peanuts as the main ingredient.

Ingredients:
(serve 3-4)

8 inches worth of spare ribs (or more depending on preference)

1 medium size lotus root (scrubbed, peeled and sliced thinly)

1/2 packet of peanuts (soaked in water)

8-10 dried red dates (soaked in water)

2tsp wolfberries (soaked in water)

1.5 liters water

Salt, to taste

Method:

1. Cut the pork ribs into short lengths and set aside. Peel off the skin of lotus root and cut into slices.

2. Blanch pork ribs in the boiling water for about 5 minutes, to remove the dirty bits so that you have clear soup later. Rinse blanched pork pieces and set aside.

3. Soak the peanuts, dried red dates and wolfberries in warm water.

4. Bring the pot of water to boil and add in all the ingredients. Cover the pot and simmer for 1 hour or until well cooked. Add salt to taste.