Lotus Root Soup Recipe – Asian Special
Lotus root soup is a deeply comforting Asian classic that marries crisp lotus root rounds with carrot, fragrant ginger, and savory broth. Whether you choose to add pork ribs or chicken for added richness, the soup maintains its light, nourishing profile. Garlic and optional white pepper bring warmth, while green onions on top add brightness. Perfect for cool evenings or whenever you need a bowl of something wholesome and satisfying.
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
Lotus Root Soup Ingredients:
- 1 medium lotus root, peeled and sliced into thin rounds
- 1/2 pound (225g) pork ribs or chicken pieces (optional for added flavor)
- 1 small carrot, peeled and sliced
- 3-4 slices of ginger
- 1-2 cloves garlic, minced
- 1-2 green onions, chopped (for garnish)
- 6 cups (1.5 liters) water or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon salt (to taste)
- 1/2 teaspoon white pepper (optional)
- 1 tablespoon cooking wine (optional)
- 1-2 dried red dates (optional, for added sweetness)
- 1 tablespoon sesame oil (optional, for added flavor)
Prepare the Ingredients:
Peel and thinly slice the lotus root. Place the slices in a bowl of water with a little vinegar to prevent discoloration.
If using pork ribs or chicken, blanch them in boiling water for a few minutes to remove impurities. Drain and set aside.
In a large pot, heat a small amount of oil over medium heat.
Add ginger and minced garlic, sauté until fragrant.
Cook the Soup:
Add the blanched meat (if using) to the pot and cook for a few minutes, stirring occasionally.
Pour in water or chicken broth and bring to a boil.
Add the lotus root slices, carrot, and dried red dates (if using).
Reduce heat to a simmer and cook for about 40-60 minutes, or until the lotus root is tender and the flavors are well-developed.
Season the Soup:
Season with soy sauce, salt, and white pepper to taste. Add cooking wine and sesame oil if desired.
Serve:
Garnish with chopped green onions before serving.
Serve hot as a comforting soup.
Recipe Notes:
Peel and slice the lotus root just before cooking to prevent discoloration. Soak slices in water with a bit of vinegar to help keep them looking fresh.
If using meat (pork ribs or chicken), blanch first in boiling water to remove impurities for a clearer broth.
Simmer long enough—about 40-60 minutes—for flavors to meld, especially when meat is included.
Lotus root retains a gentle crispness even after cooking; be careful not to overcook if you want a bit of bite.
Adjust seasoning to taste: soy sauce, salt, white pepper, and optional sesame oil or cooking wine can all tune the final flavor.
