Korean Lotus Root Soup (Sliced Lotus Root in Anchovy Broth)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Thin slices of lotus root turn faintly translucent at the edges in anchovy broth while their centers stay crisp.
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Some of the root's starch slips into the liquid and gives the soup the slightest body. Garlic, soup soy sauce, salt, and black pepper season it lightly, leaving the lotus root's mild sweetness at the front.
Ingredients
Instructions
- 1
Peel 280 g lotus root, slice it thinly, and place it in cold water right away to prevent browning.
Slice 1/2 green onion and keep it ready so the finishing step moves quickly.
- 2
Drain the lotus root, rinse it lightly under running water, and let excess water drip off.
Bring 1500 ml anchovy broth to a full boil over high heat before adding the slices.
- 3
Add the lotus root when the broth boils and keep the heat high until it returns to a boil.
Skim off any foam that rises so the soup stays clear and clean tasting.
- 4
Lower the heat to medium and simmer for 12 minutes.
The lotus root is ready when the edges look slightly translucent and the slices still keep a crisp bite when tasted.
- 5
Stir in 1 teaspoon minced garlic and 1 tablespoon soup soy sauce, then simmer 5 more minutes.
Avoid stirring aggressively, which can cloud the broth and break the delicate slices.
- 6
Season with 0.4 teaspoon salt and 0.2 teaspoon black pepper, then add the sliced green onion.
Cook for just 1 minute and serve while the onion aroma is still fresh.
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