I discover this lotus root soup recipe in the October 2007 issue of Mother & Baby. It is listed as appropriate for pregnant ladies.
It is supposed to serve 6, so increase or decrease ingredients accordingly.
I added some extra notes in brackets.

Picture of red beans
1 lotus root with 2 or 3 sections
200g red beans (or adzuki beans)
4 honey dates
2 litres chicken stock
salt and pepper to taste
Directions
- Wash and soak the red beans overnight. Drain before use
- Clean lotus root and rinse well, slice and set aside (soak in water with a splash of vinegar to keep it from browning)
- Bring chicken stock to a boil, add the red beans and cooke at high heat for 15 minutes
- Lower the heat and simmer for 1 hour
- Add lotus root and honey dates. Continue to simmer for 2 hours
- Add salt and pepper to taste before serving
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