3 ozs Pork Ribs
1 cup Water
1/3 cup Pie Pumpkin (small, peeled, seeds removed, chopped)
1 1/16 ozs Lotus Root (medium, peeled, halved, and sliced)
3/4 tsp Ginger (peeled, sliced)
1/16 tsp Sea Salt
1. Soak the pork ribs in cold water for at least one hour. Rinse and drain.
2. Bring a pot of water to a boil. Blanch the pork ribs in the hot water for two to three minutes. Drain and rinse the pork ribs again, then add to the slow cooker. This process helps create a clearer broth.
3. Add the water, pumpkin, lotus root, ginger, and salt to the slow cooker. Cook for at least four hours on high, or six to eight hours on low.
4. Remove the ginger slices and discard. Shred the pork off the bone, and season the soup with salt to taste as needed. Enjoy!
A 2 lb pumpkin yields approximately 2 1/2 cups.
Refrigerate in an airtight container for up to three days.
One serving equals approximately two cups.
Top with sliced green onions.
Use any squash instead.
No Lotus Root
Use jicama or water chestnuts instead.
- Cook Time: 5 hours
- Serving Size: 1
- Calories: 190
- Sugar: 1g
- Sodium: 212mg
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 49mg