Lotus Root Soup recipe - ingredients, nutrition and when to eat it
This clear soup combines the gentle sweetness and crisp texture of lotus root with the nutty flavor of perilla seeds.
This clear soup combines the gentle sweetness and crisp texture of lotus root with the nutty flavor of perilla seeds. It’s perfect for lunch or dinner on a chilly day when you want something light with rice.
Soups & stews · 25 minutes to cook
Nutrition (per 501g serving): 171.2 kcal · protein 8.8g · carbohydrate 25.7g · fat 4.8g · sodium 830.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soaking the lotus root in water briefly helps keep the broth clear.
Tips: Add the ground perilla seeds at the end and simmer over low heat to preserve their nutty aroma.
Tips: If the broth becomes too thick, add about 30 ml of warm water to adjust the consistency.
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Ingredients (1 serving)
- Lotus root — 100 g
- Ground perilla seeds — 2 Tbsp
- Green onion — 0.3 pc
- Water — 350 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.2 tsp