Carrot, Sweet Corn and Lotus Root Pot

For 4
Cooking Time:
1 hour
Swanson Pork Bone Broth 1L
Cashew nuts 15 g
Pork ribs 500 g (chop into pieces)
Lotus root ½ pc (cut into pieces)
Corn 1pc (cut into pieces)
Carrot 1pc (cut into pieces)
Fig 1 pc
Ginger 3 slices
Salt as appropriate
Green onion (shredded) as appropriate
Soak the cashew nuts for 30 minutes, set aside. Blanch the pork ribs.
Boil Swanson Pork Bone Broth in a big pot, add all ingredients and bring them to boil, then cook for another 30 minutes in medium heat. Season with salt and sprinkle with shredded green onion. Ready to serve.

Cashew nuts can help smoothen the soup base. It can be replaced by apricot kernel.