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.

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 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.

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.

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.