Lotus Root and Pork Bone Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 100 minutes | Easy

Lotus root and pork bone soup (蓮藕排骨湯) is one of the most beloved Cantonese old-fire soups (老火湯) — slow-simmered for at least 90 minutes until the broth turns a warm amber colour and carries the earthy, sweet fragrance of the lotus root. For dysphagia diets, the challenge is that lotus root itself is fibrous and cannot be safely served whole at Level 3 or below. This recipe addresses that: the soup is simmered long enough to extract full flavour, then the solids are strained out and the broth is served as a flowing Level 3 liquid. Optional: the pork can be blended into the broth for added protein and body before the final strain.

Ingredients (3–4 servings)

• 400g fresh lotus root (蓮藕), scrubbed, peeled, cut into 2cm rounds
• 400g pork spare ribs or pork neck bones (豬頸骨), blanched
• 1.5 litres water
• 2–3 slices fresh ginger
• 2 dried red dates (紅棗), pitted (optional — adds sweetness)
• 1 teaspoon salt
• ½ teaspoon white pepper

Method

1. Blanch the pork bones in boiling water for 3 minutes. Drain, rinse, and set aside.
2. Peel and cut the lotus root into 2cm rounds. If the lotus root has visible holes (as it typically does), this is normal — they do not affect the soup.
3. In a large pot, combine the blanched pork bones, lotus root, ginger, red dates (if using), and water. Bring to a full boil over high heat, skimming off foam.
4. Reduce to the lowest possible simmer. Cover and cook for 90 minutes until the broth is amber and fragrant and the lotus root has completely softened.
5. Optional protein boost: Remove the larger pork rib pieces. Pick the meat from the bones and transfer the meat to a blender with 300ml of the broth. Blend on high speed for 45 seconds until smooth. Pass through a fine sieve and stir the strained liquid back into the main pot.
6. Strain the full pot of soup through a fine mesh sieve. Discard all solids (lotus root, bones, ginger, dates). Collect the clear broth.
7. Season the strained broth with salt and white pepper. Taste and adjust.
8. Level 3 consistency check: The broth should flow freely — like a clear, slightly enriched broth. Pour from a spoon: it flows continuously. If the broth is very thin (close to water), it is at Level 1–2; to bring it to Level 3, blend in 1–2 tablespoons of cooked lotus root purée to add body before straining.

Texture Test

• Spoon flow test: Broth flows freely and continuously — Level 3 range.
• No solids after fine straining.
• Consistent throughout — no floating particles.

Serving

Serve warm. The broth can be sipped from a bowl or spoon-fed. Pair with a soft protein (steamed egg custard L4, blended tofu) to complete the meal nutritionally.

Storage

Refrigerate for up to 3 days. The broth will gel slightly when cold — this is normal (it indicates good collagen content from the bones). Reheat until fully liquefied before serving.

Caregiver Notes

This recipe produces a flavourful, clear broth with all the nutritional benefit of the traditional old-fire soup, in a completely safe L3 flowing form. The solids (lotus root, pork) cannot be served at L3 without blending — do not serve the strained solids separately. The gelatin-rich broth is excellent for hydration and provides collagen, calcium, and trace minerals from the bones.