Vegan Lotus Root Soup

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))

Steps

1. 1

   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.

2. 2

   Peel lotus root and slice into ¼ inch (about 6-7mm) 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.

3. 3

   Place the pot containing the kombu over medium-low to medium heat. Just before the water starts to boil, remove the kombu piece.

4. 4

   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.

5. 5

   After 80 minutes, add goji berries. Cover and continue to simmer for another 10-15 minutes.

6. 6

   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.