Back at home, my mom has never prepared me lotus root soup before. However, she never fails to include the remaining ingredients of this dish in all our homemade soups. She knows I love wolfberries (even the dried version as a snack), so she usually include more of that into my bowl. She would have all these ingredients with ginseng root, which I despised so much I refuse to drink them everytime she wants me to drink it. It wasn’t until a couple of years ago when I’m uber stressed with school that I finally said yes to ginseng. I still hate it, but it works to keep up my energy levels. Since I don’t drink much coffee, ginseng is just that one “sacrifice” I have to make everyday in order to stay up all night and do my homework.
Anyway, enough of the hate talk. Lotus root is amazing. I’ve seen people baked it and turn it into chips (not meaning to steer you away from the kale chips trend…). Lotus root is naturally sweet and crunchy. It’s an excellent source of fiber (clinically shown to improve digestion) and especially rich in iron and B vitamins, which is perfect for me right now because I’m having my cycle (the cramps!!!), so I need iron to grow out more red blood cells and stuff. Just like any other soup dishes, this recipe is easy to make, you just got to have the patience to wait for about 1+ hour to savor the herby taste.
Lotus root soup is not just for the sickly, people. I made this because, again, I’m missing home and I miss its taste. Also because recently I love having soups as my main course. There’s no oil required or any preparation to cook rice, pasta, or anything. You just mix everything and voila! It’s done.
I’m so lazy… :D
Ingredients: (Makes 4 servings)
2 lotus root, sliced into chunks
1 carrot, sliced into chunks
6 small pieces dried Chinese wild yam
15 pitted red dates
1/2 c wolfberries, soaked in water
4 oz. chicken, cut into small pieces
2 oz. enoki mushrooms
2 tsp salt
Heat half a pot of water. When water is boiled, place chicken pieces and simmer until chicken turns white.
Remove chicken from pot and set aside. Throw out the boiled water from pot.
Heat 8 Tbsp water into pot. Add the lotus root, carrot, Chinese wild yam, red dates, chicken, and enoki mushrooms into water.
Stir for a minute. When water is boiled, reduce heat to simmer.
Let simmer for 1 hour.
Add salt and soaked wolfberries to stir for one minute. Let simmer for another 10 minutes before serving.