Lotus Root and Mushroom Soup (Lotus Root with Mushroom)

Tutorial video

Ingredients (6)

• 200 g lotus root, sliced
• 100 g dried mushrooms, rehydrated and sliced
• 50 g dried scallops, rinsed
• 150 g lean pork, thinly sliced
• 30 g peanuts, toasted and roughly chopped
• 1.5 L water

Nutrition (per serving)

Calories

231 kcal

Carbohydrate

20.5 g

Protein

20.5 g

Fat

6.4 g

Fiber

3.8 g

Sodium

200 mg

Calcium

21 mg

Potassium

550 mg

Iron

2.5 mg

Zinc

1.8 mg

Magnesium

40 mg

Cholesterol

26 mg

Instructions

• Soak the dried mushrooms in warm water for 15 minutes, then drain and slice them.
• Rinse the dried scallops and set aside; they will act as the soup's seasoning.
• In a large pot, bring the water to a gentle boil and add the dried scallops; simmer for 5 minutes to extract their flavor.
• Add the sliced pork and simmer until the meat turns opaque, about 3 minutes.
• Stir in the lotus root slices and continue to simmer for 8‑10 minutes, or until the lotus root is tender but still crisp.
• Add the rehydrated mushrooms and cook for another 3 minutes.
• Season lightly with a splash of soy sauce or sesame oil if desired, remembering the scallops already provide saltiness.
• Remove the pot from heat and ladle the soup into bowls, sprinkling toasted peanuts on top for texture.