Lotus Root and Pork Rib Soup Puree (IDDSI Level 4 Pureed) | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 90 minutes | Medium

Ingredients (2 servings)

• 200g pork spare ribs (chopped into segments)
• 300g lotus root (peeled and cut into chunks)
• 3 dried red dates (pitted)
• 3 slices fresh ginger
• Salt to taste
• 1000ml water

Where to Buy in Hong Kong

Lotus root is available at PARKnSHOP, Wellcome, and all wet markets — choose pieces with plump, unblemished cross-sections. Ask the butcher to chop the spare ribs into small segments for easier cooking and subsequent de-boning. Dried red dates (jujubes) can be found in the dried goods aisle at most supermarkets and city’super.

Method

1. Blanch the ribs: place in cold water, bring to the boil, skim off the grey foam, remove the ribs and rinse under clean water
2. Peel the lotus root and cut into 3cm thick chunks
3. Place all ingredients into a soup pot with 1000ml water
4. Bring to the boil on high heat, then reduce to a low simmer for 60–75 minutes until the lotus root is completely tender (a chopstick should pass through easily with no resistance)
5. Remove the ribs; carefully strip all meat from the bones, checking meticulously for any bone fragments (zero tolerance for bone fragments in dysphagia care)
6. Place the stripped pork, lotus root chunks, and soup into a blender
7. Season with salt to taste
8. Blend on high speed for 2 minutes until completely smooth
9. Strain through a fine mesh sieve to remove lotus root fibres and any remaining date skin
10. Reheat gently to serving temperature (not exceeding 65°C)
11. If the consistency is too thin, stir in a small amount of cornstarch slurry to thicken

Cultural Note

Lotus root and pork rib soup (lin ou pai gwat tong) is one of the most beloved slow-cooked soups in Hong Kong and Cantonese cuisine. It is a dish many elderly patients associate with home and family. Serving it in pureed form allows those with swallowing difficulties to experience a familiar, comforting flavour — this emotional connection often improves appetite and overall wellbeing.

Texture Test

Fork pressure test: Passes Level 4 — the puree clings to the back of a fork; when the fork is tilted it slides off slowly. No lumps, fibres, or particles are visible; the texture is uniformly smooth.

Spoon test: A spoonful holds its shape briefly; when tilted, it slides off slowly without immediately running away.

Consistency adjustment: Too thin → add cornstarch slurry (1 tsp cornstarch dissolved in 2 tsp cold water, stirred into hot puree); too thick → stir in a small amount of hot soup to loosen.

Notes

Lotus root is naturally high in fibre and requires thorough blending and sieving to achieve a smooth Level 4 texture. Do not skip the sieving step — residual fibres can create dual-texture hazards for dysphagia patients. Date skins must also be removed by sieving. Rib bones must be removed completely before blending; even a small fragment poses a serious choking risk.

Nutrition

Approximately 260 kcal per serving, 18g protein, good source of iron and potassium. Pork provides complete protein; lotus root contributes Vitamin C and partial dietary fibre (some retained after blending); red dates add natural sweetness, reducing the need for added sugar.