Korean Lotus Root Soup (Sliced Lotus Root in Anchovy Broth)
Yeongeun-guk is a clear soup built around thinly sliced lotus root simmered in anchovy broth. The lotus root is peeled and soaked in cold water immediately to prevent browning, then cooked for twelve minutes, which softens it slightly while preserving the characteristic crunch. As the starch leaches out, the broth takes on a subtle thickness. Garlic, soup soy sauce, salt, and a dusting of black pepper are the only seasonings, letting the lotus root's gentle sweetness remain the focal point. Low in calories and high in dietary fiber, this soup fits comfortably into a lighter meal.
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Instructions
- 1
Peel and thinly slice lotus root, then soak briefly in cold water.
- 2
Bring anchovy broth to a boil, add lotus root, and simmer 12 minutes.
- 3
Add garlic and soup soy sauce, then simmer 5 more minutes.
- 4
Adjust seasoning with salt and pepper.
- 5
Add green onion and cook 1 minute to finish.
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