Lotus Root & Pork Bone Soup

莲藕排骨汤

Lotus Root & Pork Bone Soup — a Hunan Chinese recipe made with pork neck bones, ready in about 120 minutes. Step-by-step instructions with photos.

Ingredients

• pork neck bones (with marrow)
• fresh lotus root
• ginger
• dried goji berries

Instructions

1. Rinse pork bones under cold water. Place in a large pot with enough cold water to cover by 5 cm. Bring to a rolling boil over high heat, then immediately reduce to medium-high and skim foam vigorously for 3 minutes.
2. Drain bones, rinse again under warm water, and return to clean pot. Add fresh cold water (2 L), smashed ginger, and goji berries.
3. Bring to a gentle simmer (small bubbles barely breaking surface), then cover partially and cook on low heat for 90 minutes.
4. Add lotus root slices. Simmer uncovered for 30 more minutes until roots are tender but still hold shape—test with chopstick: slight resistance, not mushy.
5. Season lightly with salt only—no soy sauce or wine. Ladle hot into bowls, ensuring each serving gets both bone,藕, and broth.