Pure Comfort in Every Sip:
In this timeless Chinese recipe, tender pork ribs steep gently with slices of lotus root, whose earthy sweetness evokes autumn fields and quiet lakes. The broth, rich and restorative, warms the body and spirit alike, perfect for crisp evenings or moments when comfort calls. Each spoonful is a whisper of heritage, a nourishing embrace drawn from generations past.
Ingredients
(Serves 2)
500g pork ribs (cut into pieces)
300g lotus root (peeled and sliced)
1–2 tsp goji berries (dried)
1 piece of ginger (sliced)
1–2 tsp soy sauce to add some umami flavor (adjust to taste)
2–3 dried or fresh shiitake mushrooms (dried mushrooms are more intense in flavor)
1 carrot, chopped, to introduce a subtle sweetness (optional)
1–2 stalks of green onion, chopped
Salt to taste
Water (enough to cover the ingredients)
Instructions
Blanch the Pork Ribs
Bring a pot of water to a boil. Add the pork ribs and blanch for about 3–4 minutes to remove impurities.
Drain and rinse the ribs under cold water, then set aside.
Prepare the Soup
In a large soup pot, add the blanched pork ribs, lotus root slices, ginger, shiitake mushrooms, and carrot (if using).
Pour in enough water to cover all the ingredients, usually about 6–8 cups.
Simmer the Soup
Bring the soup to a boil over high heat, then reduce the heat to low.
Cover the pot and let the soup simmer gently for 1½–2 hours, until the pork ribs are tender and the lotus root is soft but still holds its shape.
Add Goji Berries & Season
Rinse the goji berries briefly under running water.
Add them to the soup during the last 15–20 minutes of simmering so they stay plump and lightly sweet.
Season with soy sauce and salt to taste.
Serve
Ladle the soup into bowls and garnish with chopped green onions before serving.
Tips
• Goji berries add a gentle sweetness and a nourishing, comforting character without overpowering the broth.
• For a clearer soup, skim off any foam during the first 20 minutes of simmering.
• This soup is ideal for cooler weather or whenever you want something light, warming, and restorative.
Suggested Wine Pairings
Grauburgunder (Pinot Gris) – Baden
Soft, round, and subtly nutty with ripe pear and almond tones.
Its smooth texture mirrors the soup’s warmth, while gentle acidity balances the pork’s richness and earthy lotus root.
Gewürztraminer – Riquewihr, Alsace, France
Aromatic and expressive, with rose petal, lychee, and light spice.
Beautifully complements the ginger and shiitake notes, adding floral depth without overwhelming the delicate broth.
Beilsteiner Klosterberg Riesling Kabinett – Mosel, Germany
Lively and mineral-driven with citrus and green apple.
The crisp acidity cleanses the palate after each spoonful, enhancing the broth’s clarity and freshness.
Riesling Kabinett – Bad Kreuznach, Nahe, Germany
Balanced and elegant, showing stone fruit, lime, and soft herbal nuances.
Its rounded minerality harmonizes with the pork and root vegetables, bringing a refined brightness to the dish.
Spätburgunder Weißherbst – Baden, Germany
Light and elegant, it complements the Pork Rib & Lotus Root Soup with gentle red-berry notes that echo the soup’s natural sweetness. Its fresh acidity balances the pork’s richness, while the low tannins keep the pairing smooth and harmonious. Served lightly chilled, it enhances the soup without overpowering its delicate, comforting character.