Japanese Lotus Root Soup With Beans

5 from 2 votes
JUMP TO RECIPE & VIDEO

Warm up this winter with this easy and delicious Japanese Lotus Root Soup recipe! This heartwarming dish is sure to become a family favorite!

Looking for lotus root recipes? Try my Stir-fried Lotus RootFried Lotus Root, and Lotus Root Salad!

Creamy lotus root soup served in a bowl.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • You will enjoy the satisfying texture and the tasty flavor.
  • Enjoy its creamy consistency using rice flour.
  • It’s a simple and nutritious gluten-free soup.

Lotus Root

The lotus root, known as “Renkon” in Japanese, is the edible stem of the lotus plant. Its unique crunchy texture makes it a popular choice in stir-fries, salads, and various dishes. It also provides health benefits as a rich source of vitamin C and dietary fiber (source).

Recipe Ingredients

You’ll need the following ingredients to make this Lotus Root Soup:

  • Vegetables – Lotus root and essential vegetables like onion and carrot. You can also add other vegetables such as broccoli, green beans, bell peppers, shiitake mushrooms, shimeji mushrooms, or button mushrooms for variety.
  • Cooked beans – I opt for soybeans in this recipe as I always have frozen soybeans in the freezer. You can easily substitute them with lentil beans or chickpeas.
  • Rice Flour – Adding flour is essential for creating a creamy texture. I use rice flour in this recipe, but you can substitute it with all-purpose flour for the same creamy result.
  • Cooking Oil – Olive oil is used in this recipe, but you have the flexibility to use any cooking oil or butter.
  • Vegetable bouillon powder – Vegetable bouillon powder (vegan) is recommended for a savory base. You can substitute it with vegetable broth if you don’t have it.
  • Soy milk – Unsweetened plain soy milk is the milk of choice for this recipe. However, you can substitute it with other plant-based milk options like almond milk, coconut milk, or rice milk.
  • Salt and black pepper (or white pepper) to adjust the taste.

How To Make Lotus Root Soup: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make lotus root soup.

Step 1

Chop onion, carrot, and lotus root.

How to make lotus root soup.

Step 2

Put the vegetables in the saucepan and cook.

How to make lotus root soup.

Step 3

Add the rice flour, and stir until the flour is fully incorporated.

How to make lotus root soup.

Step 4

Add bouillion, water, soy milk, butter, and beans, and simmer.

Creamy lotus root soup served in a bowl.

Serve in a soup bowl and enjoy your best Japanese lotus root soup! It’s so warm and satisfy your appetite!

Storage

Transfer the soup to an airtight container or a glass jar and store it in the refrigerator. It can be stored for up to 2 to 3 days.

Recipe Tips

  • You can adjust the soup’s thickness to your liking by adding more water or soy milk until you achieve your desired texture.
  • Opt for smaller vegetable cuts or the convenience of pre-cut frozen veggies to save time in the kitchen. It’s a great way to shortcut your cooking.
  • For those who love Japanese miso paste, you will enjoy including it in the soup. It enriches the flavor and adds a delightful depth of umami.

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Creamy lotus root soup served in a saucepan.

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Leave a Rating!

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Lotus root soup served in a bowl.

Japanese Lotus Root Soup With Beans

5 from 2 votes
Print Pin Save
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: Juri Austin
Warm up this winter with this easy and delicious Japanese Lotus Root Soup recipe! This heartwarming dish is sure to become a family favorite!

Equipment

  • 1 Medium saucepan , 18cm (7 inches)

Ingredients

  • ½ Lotus root, 150g
  • ½ Onion
  • ¼ Carrot
  • ½ cup Cooked beans
  • 1 tbsp Oil
  • 1 Tbsp Rice Flour
  • 1 tsp Vegetable Bouillon Powder, 5g
  • 1 Tbsp Butter
  • cup Water, 360ml
  • cup Soy Milk, 360ml
  • Salt and pepper to taste

Instructions

  • Cut ingredients: Chop onion, carrot, and lotus root. Soak the lotus root for 5 minutes and drain completely.
  • Cook onion and carrot: Put chopped onion, carrot, and oil in a medium saucepan and cook until slightly tender over medium heat.
  • Add lotus root: Add the lotus root to the saucepan and cook for a few minutes.
  • Add rice flour: Turn off the heat, add the rice flour, and stir until the flour is fully incorporated.
  • Add bouillon, water, and soy milk: Add the bouillon powder and butter, pour water and soy milk into the saucepan, and turn on the heat. Stir continuously to avoid lumps over medium heat.
  • Add beans: Add beans and let it simmer over low heat.
  • Adjust the taste: Season the soup with salt and pepper to taste and turn off the heat right before starting to boil.

Video

Notes

  •  
  • Storage: Transfer the soup to an airtight container or a glass jar and store it in the refrigerator. The soup can be stored for up to 2 to 3 days.
  • Adjust the soup’s thickness to your liking by adding more water or soy milk until you achieve your desired texture.
  • Opt for smaller vegetable cuts or the convenience of pre-cut frozen veggies to save time in the kitchen. It’s a great way to shortcut your cooking.
  • For those who love Japanese miso paste, you will enjoy including it in the soup. It enriches the flavor and adds a delightful depth of umami.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 17g | Protein: 5g
Course: Soup
Cuisine: Japanese
Keyword: japanese lotus root soup
Did You Make this recipe?Please Leave a star rating!

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