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Lotus root soup in a ceramic bowl
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5 from 5 votes

Lotus Root Soup (蓮藕汤)

This is a Lotus Root Soup that's comforting and easy to make. It's super light with vegetables simmered in a garlic and ginger infused stock!
Prep Time15 mins
Cook Time1 hr
Stock Making Time3 hrs
Total Time4 hrs 15 mins
Course: Dinner, Lunch, Soup
Cuisine: Asian, Cantonese, Chinese
Servings: 8
Calories: 200kcal
Author: Jeannette

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

Instructions

  • 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!

Notes

  • 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!
  • 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.

Nutrition

Calories: 200kcal | Carbohydrates: 25g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 913mg | Potassium: 757mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg