Lotus Stem & Mushroom Soup

1. 1
   prep

   Prepare the lotus stem and mushrooms.

   1.Peel the lotus stem and slice into thin rounds, about 3-4mm thick.

   2.Wipe the mushrooms clean with a damp cloth and slice them thin.

   3.Julienne the ginger and mince the garlic.
2. 2
   saute · ~1 min

   Sauté the aromatics.

   1.Heat oil in a medium soup pot over medium heat.

   2.Add julienned ginger and minced garlic; sauté for about 30 seconds until fragrant.

   3.Make sure the garlic does not brown — keep the heat gentle.

   TIPLow heat here avoids bitterness from burnt garlic, keeping the broth clean-tasting.
3. 3
   boil · ~15 min

   Cook the lotus stem.

   1.Add the sliced lotus stem to the pot and stir once.

   2.Pour in 4 cups of water and add a pinch of salt.

   3.Bring to a boil, then reduce heat and simmer for 12-15 minutes until the lotus stem is tender with a slight bite.
4. 4
   simmer · ~6 min

   Add mushrooms and season.

   1.Add the sliced mushrooms to the pot and let the soup return to a simmer.

   2.Add white pepper powder and simmer for another 5-6 minutes until mushrooms are soft.

   TIPMushrooms release their own umami liquid — do not overcook, or they turn rubbery.
5. 5
   mix · ~2 min

   Thicken the soup lightly.

   1.In a small bowl, mix cornstarch with 2 tablespoons of water to form a smooth slurry.

   2.Slowly pour the slurry into the simmering soup while stirring continuously.

   3.Cook for another 1-2 minutes until the soup turns slightly glossy and translucent.

   TIPDrizzle the slurry in a thin stream with one hand while stirring with the other to avoid lumps.
6. 6
   garnish

   Finish and serve.

   1.Turn off the heat and stir in the lemon juice.

   2.Ladle into bowls and scatter chopped spring onion greens on top.

   3.Serve immediately while hot.

   TIPThe lemon brightens the soup at the last second; add it off the heat for the freshest hit.

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