Lotus Root Pork Bone Soup
Whenever I’m just feeling run down, this is one of my favorite soups to make also known as 莲藕虫草花猪骨汤. It’s a slow simmered pork bone soup with lotus root, shiitake mushrooms, cordyceps, enoki mushrooms, ginger, garlic, and goji berries.
In Traditional Chinese Medicine, warming soups like this are often eaten to help nourish the body, support circulation, and replenish energy. The ginger and shaoxing wine add warmth, the pork bone broth is deeply nourishing, and ingredients like goji berries and lotus root are commonly used in comforting restorative soups.
Honestly, it’s just one of those meals that makes you feel warm from the inside out .
PREP TIME: 30 mins
COOK TIME: 2-3 hours
Substitutions & Variations
Pork bones: You can substitute with chicken bones or chicken drumsticks for a lighter broth. Beef bones will create a richer, deeper flavor.
Lotus root: If you can’t find lotus root, carrots or daikon radish work well, though the flavor and texture will be slightly different.
Cordyceps mushrooms: Optional, but great for added nourishment. You can substitute with more shiitake mushrooms or herbal ingredients like dried ginseng slices.
Shiitake mushrooms: Fresh shiitake mushrooms can be used instead of dried. Dried mushrooms will give the broth a deeper umami flavor.
Enoki mushrooms: Swap with shimeji mushrooms, oyster mushrooms, or simply leave them out.
Goji berries & jujubes: These add natural sweetness and are commonly used in Chinese herbal soups, but you can omit them if unavailable.
Shaoxing wine: Substitute with dry sherry or omit entirely.
Extra herbs: Add Chinese yam, dried longan, or a few slices of ginseng for additional herbal flavor and nourishment.
Vegetarian version: Replace the pork bones with vegetable broth and add more mushrooms for depth.
Storage & Reheating
Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days.
Freezer: This soup freezes well for up to 2 months. Let the soup cool completely before freezing.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. You can also microwave individual portions.
For best texture: Add fresh enoki mushrooms and goji berries when reheating if possible, since they can become very soft after prolonged storage.
Fat separation: You may notice fat solidifying on top after refrigeration, this is normal and can either be skimmed off or stirred back into the broth while reheating.
Ingredients
Pork bones – The foundation of the soup. Pork bones create a rich, flavorful broth that becomes naturally creamy and nourishing after simmering.
Lotus root – Adds a subtle sweetness and soft, slightly crisp texture. Lotus root is commonly used in Chinese soups and pairs beautifully with bone broth.
Dried shiitake mushrooms – Adds deep umami flavor and richness to the broth. Soaking the mushrooms beforehand helps soften them and releases even more flavor while cooking.
Enoki mushrooms – These delicate mushrooms are added at the end for texture and a light earthy flavor.
Ginger – Brings warmth and helps balance the richness of the broth with a comforting aromatic flavor.
Garlic – Adds savory depth and enhances the overall flavor of the soup.
Shaoxing wine – A traditional Chinese cooking wine that adds warmth and complexity to the broth.
Goji berries – Adds a gentle sweetness and pop of color. They’re commonly used in Chinese herbal soups for their nourishing qualities.
Jujubes (red dates) – Naturally sweet and commonly added to Chinese soups to round out the flavors and add warmth.
Cordyceps mushrooms – Optional, but great for adding extra earthy flavor and herbal depth to the soup.
Salt – Adjust to taste at the end to balance all the flavors together.
Ingredients:
2 lbs pork bones
8-10 cups water or until it covers everything
1 large lotus root, peeled and sliced
5-7 dried shiitake mushrooms, soaked and sliced
1 pack enoki mushrooms
5–6 slices ginger
5 cloves garlic
2 tbsp shaoxing wine
1-2 tbsp goji berries (sweetness level)
1-5 Jujubes
1 handful of Cordeyceps mushrooms
salt to taste
2 tbsp cooking wine to blanch pork bones
Directions:
Rehydrate dried shiitake mushrooms.
Add pork bones to a large pot with 2 tbsp cooking wine and 3-5 slices of ginger and cover with water. Bring to a boil for 5 minutes to remove impurities, then drain and rinse the bones clean.
Return the cleaned pork bones to the pot and add shiitake mushrooms, ginger, garlic, sliced lotus roots, jujubes, and shaoxing wine. Add water until it covers everything.
Bring everything to a boil, then lower the heat and let it gently simmer for 1.5–2 hours, partially covered.
Rinse dehydrated cordyceps and add to the soup. Simmer for another 30 mins.
Add enoki mushrooms and goji berries during the last 10–15 minutes of cooking.
Season with salt to taste.
