Lotus Roots with Peanuts Soup

Lotus roots with peanuts soup is one of my all time favorite! If the price of fresh lotus roots in Melbourne is not cut throat expensive, I would boil this soup every other day. Recently, it is priced at $16/kg so it is kind of steep but I was craving for it so bought a small section to satisfy my cravings.

I have previously posted this recipe before but have since have revised it for better tasting. The use of mix of boiler chicken and pork bones to get the base stock in which will give a superior taste to the soup.

Ingredients

• 2L             Chicken and pork bones stock (boiled in pressure cooker for 45 mins)
• 200g         Lotus roots (sliced about 5-7mm thick)
• 10             Red dates (de-seeded)
• ½ slice      Salted preserved vege (tai-tao-choy) 
• 150g         Raw peanuts (pre-boiled in another sauce pan and skin removed)
• 2 slices     Dried cuttlefish
• 1 pc          Honey date

Methods

Heat up the soup stock in a medium stock pot and put in all the ingredients and boil for 1 hour.

This soup is naturally sweet so there's no need to add any salt or seasoning.