Slow simmered Leng Ngau Tong (Lotus Root Soup) flavored with broiled cuttlefish. It is a comforting soup to come home to at the end of the day. | MalaysianChineseKitchen.com

Leng Ngau Tong (Lotus Root Soup)

Slow simmered Leng Ngau Tong (Lotus Root Soup) flavored with broiled cuttlefish. It is a comforting soup to come home to at the end of the day.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Soup
Cuisine: Chinese
Servings: 8
Calories: 138kcal
Author: Linda Ooi

INGREDIENTS

  • 1 dried cuttlefish / dried squid
  • 10 cups water + some for blanching (2.4 liters)
  • 1 lb pork neck bones or bone-in ribs (450g)
  • 10 red dates (rinsed and soaked for 15 mins)
  • 1 lb lotus root (peeled and cut into 1/8 to 1/4 inch thick slices) (450g)
  • Salt to taste

INSTRUCTIONS

  • Wipe dried cuttlefish (squid) with a damp towel. Place on a metal grating over a baking tray and broil in the oven until fragrant. This takes about 4 to 5 minutes each side in a toaster oven. Remove and set aside.
  • Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 4 to 5 minutes. Remove with thongs and rinse in cold water.
  • Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
  • Add blanched neck bones (ribs), broiled cuttlefish, red dates, and lotus root. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.
  • Season with salt to taste and turn off heat.
  • Serve warm in individual bowls.

NUTRITION

Calories: 138kcal
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