5 from 5 votes
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)
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

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.

Course: Soup
Cuisine: Chinese
Servings: 8
Calories: 138 kcal
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
  1. 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.
  2. 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.
  3. Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.

  4. 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.
  5. Season with salt to taste and turn off heat.
  6. Serve warm in individual bowls.