Japanese Lotus Root Soup With Beans
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
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 137kcalCarbohydrates: 17gProtein: 5g
This nutritional information is estimated and provided for general reference only.