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) and goji berries: these are added to soups for their sweet flavor and health benefits. I’m currently using these jujubes on Amazon and 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.
How to Serve
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. It 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 limeย (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 ยผ inch (about 6-7mm) 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 10-15 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
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