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Preparation
50 minutes
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Difficulty
Easy
Balance your nutrition for the weekend with a delicious, sweet lotus seed soup using this super simple recipe from TasteVN. Let’s get cooking and make this soup to treat the family right away!
Ingredients for Lotus Seed Soup For 2 people
Lotus seeds 100 gr Fresh shiitake mushrooms 100 gr (about 10 pieces) Straw mushrooms 100 gr (about 10 pieces) White tofu 2 pieces Carrot 1 root (small size) Shallots 3 bulbs Cilantro a little Cooking oil 2 tablespoons Soup powder 2 teaspoons Common seasoning a little (salt/ seasoning mix)
How to choose fresh ingredients
How to choose fresh lotus seeds
- You should choose fresh lotus seeds that have a shiny outer layer, either off-white or dark yellow.
- It is advisable to buy lotus seeds that have not been shelled yet, as they retain their freshness.
- Do not choose lotus seeds with a dark brown outer layer or those that are dented, not plump.
How to choose fresh and delicious mushrooms
- You should choose mushrooms that are still in bud form, not yet opened, and have a round or cylindrical shape with uniform size.
- Choose mushrooms that feel slightly firm when you touch and squeeze them, not soft and mushy.
- Do not choose mushrooms that have an unusual smell, a rotten odor, or are bruised.
How to prepare Lotus Seed Soup
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Prepare the ingredients
First, place the lotus seeds in a bowl, then pour enough water to cover about half of the bowl and soak the lotus seeds for 7 – 8 hours, then remove and rinse clean.
Peel the shallots, wash them, and slice them. Remove the roots and bad leaves from the cilantro, wash it, drain, and chop finely.
Peel the carrot, remove the stem, and slice it into round pieces about 1/2 finger thick.
Rinse the tofu, drain it, and cut it into bite-sized cubes about the size of a finger joint.
For the shiitake mushrooms, cut off the dirty part at the base, wash them clean, soak in diluted salt water for 2 minutes, and rinse with clean water.
Use a knife to cut off the root of the straw mushrooms and wash them thoroughly with water 2 – 3 times.
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Sauté lotus seeds
Add 2 tablespoons of cooking oil into a pot and heat it on the stove over medium heat. When the oil is hot, add sliced onions and sauté until fragrant for about 1 minute until the onions turn golden.
Next, add the prepared lotus seeds and sauté for about 1 – 2 minutes until the lotus seeds are fragrant and firm.
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Cook the soup
Next, pour filtered water into the pot until it’s half full, cover the lid, and simmer the lotus seeds for about 50 minutes to 1 hour until they are soft.
After 1 hour, open the lid and add sliced carrots, cubed tofu, 2 teaspoons of seasoning powder, and 3 teaspoons of seasoning mix, then stir well.
Add shiitake mushrooms and straw mushrooms to the pot, stir well, then cover the lid and cook for another 10 minutes.
Finally, adjust the seasoning to taste, add chopped coriander, and then turn off the heat.
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Final product
The lotus seed soup is delicious with a rich broth, the light sweetness of the soft, buttery lotus seeds combined with the tender, chewy mushrooms and crunchy carrots, plus the creamy tofu that melts in your mouth. All of this creates an enticing lotus seed soup that pairs well with rice.
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Hope that with the flavorful lotus seed soup cooking method that TasteVN just shared will help you have joyful moments in the kitchen and enjoy this delicious soup! Wishing you success.
