Vegan Lotus Root Soup

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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.

Prep Time10

Cook Time1 35

Total Time1 45

Course: Side Dish, Soup

Cuisine: Vietnamese

Keyword: canh củ sen chay

Servings: people

Calories: 90kcal

Author: Sophie

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)

US Customary - Grams

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.

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