By Alina @ TLY
Fish maw and pork bone soup with lotus root is a long-simmered autumn soup built on a pork bone base, sweetened naturally by lotus root, with soaked fish maw added near the end so it stays soft. It is the kind of soup that rewards a slow afternoon and fills the whole kitchen with a mild, savory aroma.
Key Takeaways
- Pork neck bones give this soup its base; lotus root adds natural sweetness and a starchy body to the broth
- Dried fish maw is soaked overnight, blanched with ginger and scallion, then simmered in the finished broth for the last 15-20 minutes
- The pork bones and lotus root need about 90 minutes to 2 hours of gentle simmering to build a clear, flavorful broth
- Cooked fish maw pieces should be irregular bite-size squares and strips, never uniform rings
- Serve in white porcelain bowls, ladled hot, as a shared course for an autumn table
What You'll Need
- 1 piece dried fish maw (tube-cut or flat-cut), soaked overnight in cold water
- 600 g pork neck bones or rib bones
- 400 g lotus root, peeled and cut into thick rounds
- 3-4 dried red dates
- 2 slices fresh ginger
- 2 scallions, plus extra for blanching
- Salt, to taste
- 2.5 liters water
Method
1. Blanch the pork bones
Bring a pot of water to a boil and blanch the pork bones for 3-4 minutes to remove impurities. Drain and rinse under cold water.
2. Blanch the fish maw
Separately, bring a small pot of water to a boil with a few slices of ginger and a scallion. Blanch the soaked fish maw for 1-2 minutes, then drain and set aside, cut into bite-size pieces.
3. Build the broth
In a clean pot, combine the blanched pork bones, lotus root, red dates, ginger, and scallions with the water. Bring to a boil, then lower to a gentle simmer, partially covered, for 90 minutes to 2 hours, until the broth is fragrant and the lotus root is tender.
4. Season
Remove the scallions. Season the broth with salt to taste.
5. Add the fish maw
Add the blanched fish maw pieces and simmer gently for 15-20 minutes, just long enough to heat through and soften without breaking apart.
6. Serve hot
Ladle into bowls, making sure each bowl gets some lotus root, fish maw, and broth, and serve immediately.
Timing at a Glance
| Step | Time |
|---|---|
| Blanching | 5-6 minutes |
| Broth simmer | 90 minutes-2 hours |
| Fish maw finish | 15-20 minutes |
| Total | About 2-2.5 hours |
Tips
- Cut the lotus root into thick rounds so it holds its shape through the long simmer instead of turning mushy.
- Skim any foam that rises in the first 20 minutes of simmering for a clearer broth.
- Add the fish maw only near the end -- a long simmer can make it fall apart.
For fish maw prep basics, see how to soak fish maw properly, and for another pork-bone-based fish maw soup, try double-boiled fish maw and chicken soup. Shop tube-cut fish maw, flat-cut fish maw, or browse the full seafood collection.
Frequently Asked Questions
Can I use pork rib bones instead of neck bones?
Yes. Either works well; neck bones give a slightly richer broth, while rib bones are leaner and just as flavorful.
Why blanch the pork bones first?
Blanching removes blood and impurities that would otherwise cloud the broth, giving a clearer, cleaner-tasting soup.
Can I add other ingredients to this soup?
Dried squid or dried scallops can be added during the broth simmer for extra savory depth, though the soup is complete without them.
How do I know the fish maw is done?
It should be soft and heated through but still hold its shape -- if it starts to shred at the edges, it has cooked long enough.
