Instructions: Peel and cut lotus root into rounds approximately 1/8 inch thick. Cut large rounds in half. Place in a bowl of cold water to cover and sprinkle with 1/2 teaspoon salt to prevent discoloration. Set aside until ready to use.

Soak mushrooms in hot water to reconstitute. Drain, remove stems and slice in half.

Drain lotus root.

Place chicken broth into a stock pot with all other ingredients and bring to a near boil. Simmer up to 1 1/2 hours, or until pork is tender. If desired, separate pork from soup before serving. Serve pork separately with soy sauce on the side as a dip for the meat. Or you can serve the soup with the meat in it.

Top with sprigs of Chinese parsley and serve.

Note: Lotus roots resemble links of potatoes. When cut, the pieces resemble snowflakes. When bitten into, the lotus root is a little fibrous.

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