Lotus root
a favorite ingredient in chinese soups

source: yewenyi on flickr Lotus root is the root portion of the lotus plant. The plant grows in ponds with the flowers, stems and leaves above the water and the roots below the water. Every part of the plant can be used in cooking, either as ingredients or as cooking tools. The flowers, stamens, seeds, leaves and of course the roots or more commonly known as rhizomes. It is light grey brownish in color. When cut in cross-section, it looks like wheels or some say snowflakes. This starchy rhizome appears frequently in chinese food, especially vegetarian dishes. It not only adds bulk but also can help balance the oiliness and richness of fatty cuts. It is crunchy even after long hours of cooking and it does not have a strong flavour. Lotus root can be used raw in salads, deep fried as tempura or chips, stir-fries, and of course in chinese soups. Soak in water with lemon juice or rice vinegar to prevent discoloration after peeling and cutting. Recipes Lotus root soup A basic no-nonsense version with only a handful of red dates to help sweeten the soup. Vegetarian lotus root soup The basic recipe does not include any meat so it is suitable for vegetarians. If you are not a vegetarian, you can add a few pieces of pork ribs or chicken bones to the soup. Lotus root soup with red beans This soup is reputed to be good for pregnant ladies. Lotus root and pork porridge Lotus root and goji congee This congee recipe using lotus root and goji berries is a nice summer appetizer. It is also a very nice gently nourishing dish for the elderly.