If you’re looking for a comforting, nourishing soup that warms the soul, this Lotus Root Soup with Peanuts is perfect.
It’s simple to prepare, packed with wholesome ingredients, and offers a soothing, slightly sweet flavor that is sure to please your whole family.
Soup is an essential part of Cantonese cuisine, often enjoyed as a way to nourish the body and balance the meal.
I love cooking this lotus root soup with peanuts because it’s light, refreshing, and incredibly soothing—especially after a heavy or indulgent meal.
Tips for Making the Perfect Lotus Root Soup
Choosing and Preparing the Mushrooms:
I use small dried shiitake mushrooms for this recipe. Since they’re small, I soak them for about 4 hours to rehydrate them fully and don’t slice them into smaller pieces. If you’re using larger mushrooms, slice them into strips to help release their flavor during cooking.
Adding Water:
There’s no strict rule for the amount of water, but make sure to add enough water at the beginning to avoid diluting the soup’s flavor by adding more later. If you find there’s too much water left after simmering, you can turn up the heat and let it boil for a few minutes to reduce the liquid.
Seasoning Adjustments:
The seasoning is flexible and can be tailored to your taste. If you prefer a vegan version, simply omit the chicken bouillon powder. The natural flavors of the lotus root, peanuts, and mushrooms are already delicious on their own!
Why You’ll Love This Recipe
- Nutritious and Wholesome: Packed with vitamins, minerals, and protein, this soup is as healthy as it is delicious.
- Comforting and Warming: The ginger and white pepper add a gentle warmth that’s perfect for cold days.
- Easy to Make: With simple ingredients and straightforward steps, this soup is beginner-friendly and fuss-free.
- Customizable: Adjust the seasoning to your taste and enjoy a bowl of homemade goodness.
Ingredients:
- 2 sections lotus root, about 500g
- 100g small peanuts
- 50g dried shiitake mushrooms
- 1 piece fresh ginger (cut into 4 small pieces)
- 1 tbsp Cooking oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp white pepper powder
- 1/2 tsp chicken bouillon (optional)
- Chopped green onions, to taste
Instructions:
- Prep the Ingredients
Start by soaking the dried shiitake mushrooms in water for about 4 hours. If possible, soak them overnight. Peel the lotus root, rinse it under clean water, and cut it into even pieces. It’s best to cut them a little larger than usual to prevent them from breaking during cooking.
- Stir-Fry the Aromatics
Heat a pot, add cooking oil, and allow it to heat. Once hot, add the ginger slices and stir-fry over low heat until the ginger turns slightly yellow and releases its fragrance. Next, add the shiitake mushrooms, turn the heat to medium, and stir-fry so the mushrooms fully absorb the ginger flavor. Keep cooking until the mushrooms soften and become aromatic.
- Add Lotus Root and Peanuts
Add the lotus root and peanuts to the pot with the mushrooms. Stir everything together to coat the ingredients in the oil. Continue to stir-fry for about 2-3 minutes. During this time, season the mixture with salt to your taste. Stir well to ensure the seasoning is evenly distributed.
- Simmer the Soup
Pour enough boiling water into the pot to cover the ingredients. Bring the soup to a boil over high heat. Once boiling, use a spoon to skim off any foam from the surface for a clearer broth. Lower the heat to a simmer, cover the pot, and cook for about 1 hour, checking occasionally to ensure it doesn’t burn.
- Final Seasoning
Once the lotus root and peanuts are tender, taste the soup and adjust the seasoning. Add white pepper and chicken bouillon powder(if using) to taste. Sprinkle chopped green onions on top just before serving.
Frequently Asked Questions
Can I use fresh mushrooms instead of dried?
Yes, you can use fresh shiitake mushrooms, but dried mushrooms have a more concentrated flavor that works well in this soup.
Can I add other vegetables?
Absolutely! Carrots, corn, or celery can be great additions to this soup.
How can I speed up the cooking process?
If you’re short on time, you can use a pressure cooker or electric pressure cooker. Simply add all the ingredients along with the appropriate amount of water and cook using a “bean” or “tendon” setting to significantly shorten the cooking time while ensuring the peanuts are soft and tender.
Is this soup suitable for freezing?
Yes, this soup freezes well. Just allow it to cool completely before storing in airtight containers. It can be kept in the freezer for up to a month. When reheating, just bring it to a boil on the stovetop and enjoy!
Nourishing Lotus Root Soup with Peanuts
Ingredients
- 2 sections lotus root about 500g
- 100 g peanuts
- 50 g dried shiitake mushrooms
- 1 piece fresh ginger cut into 4 small pieces
- 1 tbsp Cooking oil
- 1/2 tsp salt or to taste
- 1/4 tsp white pepper
- 1/2 tsp chicken bouillon powder optional
- Chopped green onions to taste
Instructions
Prep the Ingredients
- Start by soaking the dried shiitake mushrooms in water for about 4 hours. If possible, soak them overnight. Peel the lotus root, rinse it under clean water, and cut it into even pieces. It's best to cut them a little larger than usual to prevent them from breaking during cooking.
Stir-Fry the Aromatics
- Heat a pot, add cooking oil, and allow it to heat. Once hot, add the ginger slices and stir-fry over low heat until the ginger turns slightly yellow and releases its fragrance. Next, add the shiitake mushrooms, turn the heat to medium, and stir-fry so the mushrooms fully absorb the ginger flavor. Keep cooking until the mushrooms soften and become aromatic.
Add Lotus Root and Peanuts
- Add the lotus root and peanuts to the pot with the mushrooms. Stir everything together to coat the ingredients in the oil. Continue to stir-fry for about 2-3 minutes. During this time, season the mixture with salt to your taste. Stir well to ensure the seasoning is evenly distributed.
Simmer the Soup
- Pour enough boiling water into the pot to cover the ingredients. Bring the soup to a boil over high heat. Once boiling, use a spoon to skim off any foam from the surface for a clearer broth. Lower the heat to a simmer, cover the pot, and cook for about 1 hour, checking occasionally to ensure it doesn't burn.
Final Seasoning
- Once the lotus root and peanuts are tender, taste the soup and adjust the seasoning. Add white pepper and chicken bouillon powder(if using) to taste. Sprinkle chopped green onions on top just before serving.
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