Lotus root and red bean soup recipes

How to Make Lotus Root and Red Bean Soup: A Complete Guide

Lotus root and red bean soup is a nourishing, comforting dessert popular in East Asia, loved for its earthy flavors and health benefits. Here’s a simple, step-by-step guide to making it at home.

Ingredients:

200g fresh lotus root, peeled and sliced into 1cm rounds; 150g red beans (soaked overnight); 3-4 dried red dates (pitted); 1 piece of rock sugar (to taste); 1.5L water. Optional: a pinch of salt to enhance sweetness.

Steps:

1. Prepare Ingredients: Soak red beans for at least 4 hours (or overnight) to soften. Peel lotus root, slice thinly, and submerge in water with a drop of vinegar to prevent browning.

2. Cook Red Beans: In a pot, bring soaked red beans and 1L water to a boil. Skim foam, then reduce heat and simmer for 40 minutes until tender.

3. Add Lotus Root and Dates: Stir in lotus root slices, red dates, and remaining 0.5L water. Simmer for 25–30 minutes until lotus root turns translucent.

4. Sweeten and Finish: Add rock sugar (and salt, if using). Stir until dissolved. Simmer for 5 more minutes. Let cool slightly before serving—warm or chilled.

Tips: For richer flavor, use pork bones (blanched first) to make a savory broth, then strain. Avoid stirring vigorously to keep red beans intact. This soup is naturally sweet, low-fat, and packed with fiber and vitamins—perfect for any season!