Lotus Root Soup with Jujubes and Goji Berries (Vegan)
This lotus root soup with red dates and goji berries is a clear soup with a harmonious blend of subtle, earthy flavors and sweet, nourishing undertones. Serve it as a starter or side for your Asian dinner night. It is naturally vegan and gluten-free.
Lotus root is the edible rhizome (root) of the lotus plant, which is native to Asia. It is a versatile ingredient used in a variety of dishes, including soups and stir-fries, across Asian cuisines such as Vietnamese, Japanese, and Chinese.
I previously shared a recipe for lotus root soup with pork ribs, a dish I grew up with. Today’s recipe is a meatless and healthier version which we equally love. The lotus root becomes tender yet retains a satisfying crunch once cooked, providing a pleasant texture. Its subtle flavor pairs very well with the natural sweetness of red dates and goji berries.
Ingredients
To make this nourishing lotus root soup, you will need just a handful of ingredients:
- Lotus root: this root vegetable has a distinctive appearance, with an elongated shape, airy holes that run through its length, and a light brown skin. Inside, the flesh is crunchy and starchy, similar to a raw potato, but with a slightly sweet and nutty flavor. You can find it at Asian grocery stores.
- Red dates (jujubes): these are added to soups for their sweet flavor and health benefits. I’m currently using these jujubes on Amazon.
- Goji berries: these are also added to soups for their mild sweetness and nutrients. You can also buy goji berries from Amazon.
- Kombu (or vegetable broth or just plain water): to add more depth and umami to the soup (as well as other vegetarian/vegan soups), I like to use a piece of kombu to make the stock. Kombu is a type of kelp, widely known as a key ingredient in making dashi, a basic stock that forms the backbone of many Japanese soups. You can buy it at Asian grocery stores or on Amazon (I often use Emerald Cove brand).
- Seasoning: the ingredients above already contribute plenty of flavors and sweetness to the soup. All that’s needed for seasoning is a bit of salt, to taste.
You may have seen the use of jujubes and goji berries in other Asian soups, such as this Vietnamese braised duck noodle soup or this chicken herbal soup.
Cooking Steps
This vegan lotus root soup is super easy to make. The majority of the cooking process is letting the soup simmer on its own, requiring minimal attention on your part.
1️⃣ If you want to make kombu stock, start by soaking the kombu in plain water, the prepare all other ingredients. You can also soak the kombu overnight in your refrigerator.
2️⃣ Peel the lotus root and then slice it into rounds or chopping it into chunks of the same thickness. After peeling or cutting, soak it in a bowl filled with cold water and add a squeeze of lime juice to keep it from turning brown.
3️⃣ Place the kombu together with the soaking liquid over medium heat. Just before the water starts to boil, remove the kombu. Leaving it in the pot will make the broth slimy and we don’t want that.
4️⃣ Now, simply add lotus roots and red dates. Let the soup simmer for about 1.5 hours. The longer you simmer, the more flavorful the soup will become, and the lotus root will become tender yet retain a pleasant texture. Add the goji berries in the last 15 minutes of cooking.
How to Serve
This Asian lotus root soup with red dates and goji berries is excellent as a starter or a side dish. You can transfer the soup to a large bowl with a ladle, and then let family members help themselves. We like to serve it in individual soup bowls, and everyone can enjoy it along with the meal.
These individual bowls are the lacquer bowls we brought back as souvenirs from Japan. Don’t forget to sprinkle some chopped scallion and cilantro on top before serving the soup.
Here are other meatless dishes you can serve with it:
Vegan Lotus Root Soup
Ingredients
- 1 piece of kombu (12g or 0.4 oz; 4.5 x 4.5 inches; omit this if using vegetable broth)
- 4 cups water (or vegetable broth)
- 16 oz peeled lotus roots
- half a lime (or 1 teaspoon of vinegar)
- 8 red dates (jujubes), rinsed and pitted
- 1 1/2 tablespoons goji berries, rinsed
- 3/4 teaspoon salt (to taste)
- thinly sliced scallion (for garnishing)
- chopped cilantro (for garnishing)
Instructions
- Use a damp cloth to gently remove dirt (if any) from the piece of kombu. Don't wipe off the white powder which is full of umami. Place the kombu and water in a pot. Set aside to soak while you prepare other ingredients.
- Peel lotus root and slice into ¼ inch (about 7mm) thick pieces or cut into chunks with the same thickness. Once peeled or cut, soak lotus root in a bowl of cold water with the juice from half a lime (or some vinegar) to prevent it from turning brown.
- Place the pot containing the kombu over medium-low to medium heat. Just before the water starts to boil, remove the kombu piece.
- Let the kombu stock come to a boil, and then add the lotus roots, red dates and salt. Skim off any foam if needed.
- Reduce heat to a gentle simmer. Then cover the pot and simmer for about 80 minutes.
- After 80 minutes, add goji berries. Cover and continue to simmer for another 12-15 minutes.
- Taste the soup and adjust the seasoning to your liking by adding more salt or a splash of water. Transfer to serving bowls and sprinkle with chopped scallion and cilantro. Serve right away.
Nutrition
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
