Autumn Lotus Root and Coix Seed Soup

Ingredients

• Lotus root (Choose small roots suitable for soup. Scrape and wash off the surface mud, keeping as much of the skin and nodes intact as possible; do not cut into sections.)
• Pork bones (Blanched; the transcript mentions bones but does not specify the cut or quantity.)
• Chestnuts
• Dried scallops (Rehydrated; add together with the soaking liquid.)
• Lotus seeds
• 2 片 Ginger
• Dates (Used instead of candied dates; quantity not specified.)
• Coix seeds (Fujian Jinsha coix seeds are recommended; quantity not specified.)
• Mung beans (Quantity not specified.)
• Dried tangerine peel (Quantity not specified.)
• Water (For making the soup; quantity not specified.)

Steps

1. 1

   Slowly scrape the mud and dirt from the surface of the lotus root with a knife; you can also scrub it with a wire brush. Keep as much of the skin as possible.

2. 2

   Prepare the soup pot and water, and bring the water to a boil. Keep the lotus root nodes intact and do not cut it into sections. If it needs to be cut, follow the video instructions and chop it at a node, keeping that section intact.

3. 3

   Place the lotus root in the boiling water first.

4. 4

   Add the blanched pork bones.

5. 5

   Add the chestnuts, allowing them enough time to simmer until tender and starchy.

6. 6

   Add the rehydrated dried scallops and their soaking liquid, followed by the lotus seeds and 2 slices of ginger.

7. 7

   Add the dates instead of candied dates.

8. 8

   Add the coix seeds.

9. 9

   Once all the ingredients are in the pot, cover with the lid. After the soup comes to a boil, reduce the heat to low and simmer for about 30 minutes.

10. 10

    Add the mung beans and dried tangerine peel.

11. 11

    Cover the pot again and continue simmering over low heat for another 30 minutes. Serve when done.

Notes

The video's narration gives inconsistent total cooking times: it mentions simmering for another 1.5 hours, but also describes two stages of 30 minutes each. The steps have been organized according to the clearer version: simmer over low heat for 30 minutes after boiling, then add the mung beans and dried tangerine peel and simmer for another 30 minutes. Apart from the quantity of ginger slices, the ingredient quantities and amount of water were not provided; adjust them according to the size of the pot and the number of servings.

Nutrition per serving

• Soup
• Main dish
• Autumn
• Soup-making
• Homestyle
• Dairy-free