Grated Lotus Root Soup

Grated Lotus Root Soup

A very hot and thick soup that you can put in whatever you prefer.

Ingredients: 5~6 servings

Lotus root
400 g
200 g
Burdock root
1500 ml
Less than 1/2 teaspoon
Kombu based dashi stock
100 ml
Firm tofu
1 block
Young green scallion, chopped
1 cup
Sesame oil
To taste
Yuzu pepper paste
To taste


1. Peel the prawns and devein. Grate the lotus root. Slice the burdock root thinly or shred finely.
2. Fry the prepared prawns in sesame oil. After the colour of the prawns changes, add the burdock root and fry.
3. Take Step 2 out of the pan and fry the grated lotus root in the same pan. After it starts to thicken, continue to fry and stir for about 2 minutes over low to medium heat. Return Step 2 into the pan and add water. After bringing to the boil, skim off the scum from the surface and cook for about 20 minutes.
4. Add the konbu based dashi stock and tofu and bring to a boil. Taste and season with salt. Transfer to the serving dish, garnish with scallion and serve with yuzu pepper paste.

Story Behind this Recipe

I was planning to make lotus root cakes but changed my mind and made soup instead. I didn't realise how thick this soup would be by just using the grated lotus root. You don't need katakuriko to thicken the soup. Lotus root contains a lot of fibre, and it's a very satisfying soup that'll warm you up. Might be diet friendly too?