Lotus Stem & Mushroom Soup
This clear and comforting Lotus Stem & Mushroom Soup is a light yet incredibly satisfying dish, perfect for a healthy lunch or a warming starter. Its delicate flavors and tender textures make it a delightful and low-calorie option.
For 4 servings
Prepare the vegetables: Peel the lotus stem and slice it into thin, approximately 1/8-inch thick rounds. Remove the tough stems from the shiitake mushrooms and slice the caps. Peel and thinly slice or julienne the fresh ginger. Thinly slice the green parts of the scallions for garnish, reserving the white parts for another use if desired.
Simmer the broth: In a medium pot, bring the vegetable broth (or chicken broth) to a gentle simmer over medium heat. Add the sliced ginger to infuse the broth.
Add main ingredients: Once the broth is gently simmering, add the sliced lotus stem and shiitake mushrooms to the pot.
Cook until tender: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The lotus stem should become tender-crisp, easily pierced with a fork but still retaining a slight bite. The mushrooms should be cooked through and tender.
Season the soup: Taste the soup and season it with salt and white pepper according to your preference. Stir gently to combine the seasonings.
Serve and garnish: Ladle the hot soup into individual serving bowls. If desired, drizzle each serving with a few drops of toasted sesame oil for an added nutty aroma. Garnish generously with the fresh sliced scallions and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra clarity and flavor, consider using homemade vegetable or chicken broth. If using store-bought, opt for a low-sodium variety to control the salt content.
- 2Don't overcook the lotus stem; it should retain a slight crunch. Test a piece around the 15-minute mark to achieve the perfect tender-crisp texture.
- 3To enhance the umami, you can add a small piece of dried kombu (kelp) to the broth along with the ginger, removing it before serving.
- 4Fresh shiitake mushrooms offer the best texture and flavor, but dried shiitake can be rehydrated and used. Just ensure to strain the rehydration liquid if using it in the soup, as it can be gritty.
Adapt it for your goals.
Protein Boost
Add thinly sliced chicken breast, firm tofu cubes, or shrimp during the last 5-7 minutes of cooking for a more substantial meal.
Vegetable VarietyVegetable Variety
Incorporate other quick-cooking vegetables like baby bok choy, spinach, or snow peas during the last few minutes of simmering.
Spicy KickSpicy Kick
For a bit of heat, add a pinch of red pepper flakes or a few slices of fresh bird's eye chili along with the ginger.
Why this is on our healthy list.
Rich in Fiber
Lotus stem is an excellent source of dietary fiber, aiding digestion and promoting a feeling of fullness, which can help with weight management.
Immune Support
Shiitake mushrooms are known for their immune-boosting properties, containing compounds like lentinan that can help strengthen the body's defenses.
Anti-inflammatory Properties
Ginger is a powerful anti-inflammatory and antioxidant, which can help reduce inflammation and soothe digestive discomfort.
Frequently asked questions
Yes, you can use dried lotus root. You'll need to rehydrate it first by soaking it in warm water for several hours or overnight until tender, then slice and cook as directed.
