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Lotus Soup is a popular dish in Chinese cuisine, and there is also a non-vegetarian version known as Pork Bones Lotus Soup (EASY BAK KUT TEH/PORK SOUP). However, this recipe is inspired by Japanese-style vegetarian Lotus Root Soup, as Katsuobushi (bonito flakes), which is fish-based, is not included.
Japanese food has always accommodated vegetarian meals, and today, vegetarian options are even more prominent, as health and wellness recipes are increasingly sought after. As such, both for the Japanese and for travellers in Japan, vegetarian Japanese food is widely available (THINGS TO DO IN HOKKAIDO, JAPAN).
The ingredients for this lotus root soup,
which can also be known as radish soup, have been localised as a
Malaysian-style soup. Miso paste is still one of the ingredients; however, it
can be replaced with Bouillon or vegetable stock.
For those who want to add extra depth to
the soup, a little Japanese soy sauce or any other soy sauce provides mild
saltiness.
Lotus root soup can be paired with steamed
rice as a wholesome, complete meal. Otherwise, served on its own as a light
winter soup, it is high in fiber and keeps the stomach full.
Recipe
Ingredients for Lotus Root SoupI
medium size lotus root - peeled and sliced
1 small leek - sliced
3 dried black fungus - soaked to soften and sliced
1 block Japanese white tofu - cubed into medium-sized pieces
Spring onion for garnishing
Ingredients
for Japanese Vegetarian Broth
1/2 litre water
2 tbsp white dashi paste/powder
1 tsp apple cider vinegar
1 tsp sugar
Salt and white pepper to taste
How
to Make Lotus Root Soup
Simmer lotus root in the ½ litre water to soften.
Once
softened, add black fungus, dashi, vinegar, sugar, salt and pepper.
Stir and simmer just to heat through.
Add tofu and leek, stir in and allow the heat to cook these two ingredients.
Off the heat and garnish with spring onion before serving. 
