Lotus Root Soup (蓮藕汤)

Name: Lotus Root Soup (蓮藕汤)
Prep time: 15 min
Cook time: 60 min
Total time: 255 min
Ingredients: 2.5 L / 10.5 US cup chicken and pork stock; 500 g / 1.1 lb lotus root; 1 tsp salt ((or to taste)); 1 tbsp chicken bouillon powder; 20 g / 0.04 lb ginger; 4 cloves garlic; 3 1/2 tbsp red adjuzi beans; 2 1/2 tbsp blanched peanuts

This is a Lotus Root Soup that’s super comforting and easy to make! It’s wonderfully light with fall apart vegetables simmered in a garlic and ginger infused homemade stock. One bowl is guaranteed to warm your soul and nourish the whole body!

Comfort in a bowl

There’s something really special about a dish when you’ve had it for DECADES and the sight of it still makes you feel all warm and fuzzy on the inside. Grandma’s Lotus Root Soup does exactly just that.

If I had to keep a record of my Top 5 Favorite Soups, this would definitely make the list. It has such a cherished place in my heart because it’s the perfect balance of savory and nutty flavors.

You get the delicately creamy beans and peanuts enhanced by fall apart pork straight off the bone. Pair that with a gentle warmth from ginger and you’ve got yourself an ultra soothing soup.

It’s the best recipe to bring a dinner banquet together!

All you need to know about lotus root

What it is

These vegetables are the rootstalks (or rhizomes) of lotus flowers, which grow in Indian, Asian and Australian rivers. The rhizome is used in many Asian cuisines including China, Japan, India, Vietnam and Korea.

They’re often enjoyed deep fried, boiled, pickled, steamed, stuffed, stir fried or in soups like this one.

Taste

There is a fairly high ratio of starch content in the rhizome, which makes it comparable to potatoes. Like potatoes, they’re rather tasteless but have a firm and crunchy texture when raw.

The most unique feature of having Lotus Root Soup is that when you bite into a cooked one and pull away, you may find the pieces are connected by very fine strands that are almost transparent.

As a child, I was utterly confused by this and often thought they looked and felt like spider webs. Good thing the soup tasted amazing, I say!

Health benefits

Enjoying the rhizome comes with many nutrients, including vitamins, fibre, protein, zinc, potassium and iron. It is said that the rootstalk helps to boost the immune system, assist with digestion and improves the circulation of blood.

All the more reason to try it in this recipe!

Why this recipe works

Adding crushed garlic and ginger adds an extra depth of aromatic flavor.
Using peanuts and adzuki beans means you get a wonderfully nutty broth with more texture.
Simmering pork bones adds a natural sweetness and leaves the dish with more to munch on.

What you’ll need

About the ingredients

All the dried and fresh ingredients used in this recipe can be found in Asian supermarkets.

Our homemade stock calls for a combination of chicken and pork, but this recipe works well with more pork bones.

How to make this recipe

Peel then wash and cut the lotus roots into 5mm (0.2″) slices.

Bring the stock to a boil and add in the lotus root, blanched peanuts and adzuki beans as they take longer to soften.

Remove the skin off the garlic and gently crush it using a flat utensil like a cleaver, then put them into the broth.

Use a cleaver (or any other flat utensil) to slap at the ginger until it starts to flatten. Add it to the broth.

Season the broth with the salt and chicken bouillon powder, bring it to a boil and immediately turn the heat to low-medium to gently simmer for 1 hour with the lid partially on. Skim the floating scum and oil every 10-15 minutes as it cooks.

Note: If you are using a homemade bone stock, remove any chicken after it has softened. Generally this is about 3 hours after a low simmer.

Serve hot as is!

FAQs

How long does lotus root last?

When bought fresh from the shops, it can keep for up to 1 week if untouched. Washed and sliced pieces can be stored in airtight containers or bags in the fridge for up to 3 days.

Can I make this recipe using frozen lotus root?

Yes, you certainly can! You’ll find that the frozen version will be slightly softer than the fresh one, so you can add them in after all the other ingredients have been added.

Can I make this in an instant pot?

Of course! Cooking time will vary from instant pot to instant pot, but you’re looking at about 1.5 hours with all the ingredients inside.

Tips for the best results

Add pork bone in your broth. Not only will there be extra flavor from the marrow, you’ll also have pork pieces to munch on as you enjoy the soup!
Use fresh ingredients. Fresh root vegetables tend to be softer than old ones and more likely to absorb the broth essence.
Resist overseasoning. The dish might taste bland after 10 minutes of simmering, but keep it on a low-medium heat for another 20 minutes, then taste test before rereasoning. You may be surprised at how much the flavor changes in a short period of time!

Extra Cozy Soup Suggestions

Chinese Watercress Soup (西洋菜汤) – A light, wholesome broth flavored with melt-in-your-mouth greens.
Chinese Fish Soup (魚頭爐) – Tangy, fragrant and rich with fresh fish, you’ll enjoy every moment with this recipe.
Fish Maw Soup – This is a thick and nutritious favorite that is served at celebrations for all the right reasons.
Chicken Feet Soup (雞腳汤) – If you want a healthy dose of collagen, you won’t want to miss this Cantonese classic!
Pig Stomach Soup with Peppercorns (胡椒豬肚湯) – A traditional soup perfect for new mothers. You won’t want to miss the fall apart ingredients!
Canh Khoai Mỡ (Creamy Purple Yam Soup) – Deliciously luscious, this Vietnamese dish makes the best of a humble root vegetable.
Stuffed Bittermelon Soup (Canh Khổ Qua) – There’s nothing quite like the refreshingly light broth in this family favorite. Bonus: You get to enjoy a super moist stuffing!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!