Lotus Root Soup 莲藕汤

If Hubei has a state soup, this is it. Every family in Wuhan has a clay pot and an opinion, and the opinion is always that their mother's version is correct. The classic is made with pork ribs, but the soup's soul was never the pork. It is the lotus root, starchy and sweet, simmered until the broth blushes pink. Peanuts and dried mushrooms carry the depth here.

Serves 4.

Ingredients

• 1 1/2 pounds lotus root (莲藕), peeled, cut into thick chunks
• 1/2 cup raw peanuts, soaked 1 hour
• 4 dried shiitake mushrooms, soaked until soft
• 3 slices of ginger
• 8 cups water
• 1 teaspoon salt, plus more to taste
• White pepper
• 2 spring onions, sliced
• A handful of goji berries (optional)

Steps

1. Combine the lotus root, peanuts, mushrooms, ginger and water in a heavy pot. Bring to a boil, skim any foam, then lower to a gentle simmer.
2. Simmer 1 1/2 to 2 hours, partly covered, until the lotus root is completely tender and the broth has turned a pale rose brown.
3. Season with salt and white pepper. Add the spring onions and goji berries.
4. Rest the soup 10 minutes off the heat before serving. It settles and deepens. Like all Hubei soups, it is even better the next day.

Notes

Use the starchy lotus root if you can find it, the kind that goes soft and floury. The shopkeeper will know what you mean.