Grated Lotus Root Soup

Name: Grated Lotus Root Soup
Yield: 5 servings
Cuisine: American
Ingredients: 400 grams Lotus root; 200 grams Prawns; 1 Burdock root; 1500 ml Water; 1 less than 1/2 teaspoon Salt; 100 ml Kombu based dashi stock; 1 block Firm tofu; 200 ml Young green scallion, chopped; 1 Sesame oil; 1 Yuzu pepper paste

cookpad.japan @cookpad_jp

I was planning to make lotus root cakes but changed my mind and made soup instead. I didn't realise how thick this soup would be by just using the grated lotus root. You don't need katakuriko to thicken the soup. Lotus root contains a lot of fibre, and it's a very satisfying soup that'll warm you up. Might be diet friendly too?

You can use pork or chicken instead of prawns. Recipe by Yukirinrin

cookpad.japan @cookpad_jp

You can use pork or chicken instead of prawns. Recipe by Yukirinrin

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Ingredients

5 servings

400 gramsLotus root
200 gramsPrawns
1Burdock root
1500 mlWater
1less than 1/2 teaspoon Salt
100 mlKombu based dashi stock
1 blockFirm tofu
200 mlYoung green scallion, chopped
1Sesame oil
1Yuzu pepper paste

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Steps

1

Peel the prawns and devein. Grate the lotus root. Slice the burdock root thinly or shred finely.
2

Fry the prepared prawns in sesame oil. After the colour of the prawns changes, add the burdock root and fry.
3

Take Step 2 out of the pan and fry the grated lotus root in the same pan. After it starts to thicken, continue to fry and stir for about 2 minutes over low to medium heat. Return Step 2 into the pan and add water. After bringing to the boil, skim off the scum from the surface and cook for about 20 minutes.
4

Add the konbu based dashi stock and tofu and bring to a boil. Taste and season with salt. Transfer to the serving dish, garnish with scallion and serve with yuzu pepper paste.