This lotus root soup is a simple, wholesome dish starring lotus root! The lotus root is used directly in the soup, and diced to be used as a filling in the pork meatballs. I love lotus root, so my goal for this recipe was to create a dish that featured it. This healthy soup combines the crunchy lotus root with juicy meatballs, savory broth, and tender baby bok choy for a warm and comforting meal.
There is a traditional Chinese soup featuring lotus root and pork spare ribs (or pork neck bones) that is similar in appearance to this soup. My goal with this recipe was not to create a version of that traditional soup, but the pork did inspire me to use pork for the meatballs in this dish. Traditional lotus root soup is more time intensitve than this recipe, because it involves simmering the pork bones for a very long time (or using a pressure cooker, slow cooker, or instant pot) There are some other common additions to that soup that may be good additions to try here as well, a few are: shiitake mushrooms, dried kelp, dried goji berries, raw peanuts, dried red dates, honey dates, dried squid, soy bean (edamame), and carrots.
FAQ
What is lotus root?
Lotus roots are (exactly as the name suggests) the underwater roots/stem of the lotus flower plant. Lotus roots are popular in cooking throughout Asia but have not yet made their way into the diet of most Americans. They are starchy, similar to a potato, but maintain a crunchy texture, even after cooking. Lotus roots have good nutritional value, containing notable amounts of vitamin C, iron, and dietary fiber. They are one of my favorite vegtables!
What does lotus root taste like?
Lotus roots have a very mild starchy flavor, and I consider them to be mostly flavorless. They are typically added to dishes to contribute texture rather than flavor. They typically have a crunchy texture, even after cooking, which makes them a creat addition to soups and stews.
Where to buy lotus root?
If you're shopping in the US, lotus root may be hard to find. The best place to look is an Asian grocery store. The most common way I have seen them sold in the US is peeled, sliced, and poached in a 1 lb package in the refridgerated section. This is my preferred way to buy them because it makes the prep super easy! You can see an example picture of this kind of package further down in this post. It is possible to find fresh lotus root for sale in the US, but it is much harded to come by. If you want to make this dish with fresh lotus root, see the notes section of the recipe for tips on preperation.
What are some other recipes with lotus root?
Right now I have two other recipes on the site that call for lotus root, you can find them linked below! You can add lotus root to any Asian soup or stir-fry recipes for a little extra crunch!
How to Make Lotus Root Soup:
Please see the recipe card at the bottom of this post for the full recipe.
Make the pork meatballs:
- Take ¼ of the poached lotus root and finely dice it.
- Set aside a small handful of the diced green onions to be used as a garnish for the soup. In a large bowl, combine the rest of the diced green onion, the finely diced lotus root, and all the ingredients listed in the meatballs section (ground pork, corn starch, soy sauce, egg, minced garlic, and ginger paste). Thoroughly mix everything together.
- Portion out and form the meatballs, using about 1.5 tablespoon for each one. I use a cookie scoop for this and place the meatballs on a piece of parchment paper. One batch makes about 20 meatballs.
Make the soup:
- Slice the remaining lotus root slices in half to create semicircular pieces, and pat them dry if they're a little wet from the package.
- Set a large pot or dutch oven over medium heat and add a swirl of oil. Once hot, add the meatballs and cook, turning regularly, until they are browned on the outside, about 5 minutes. Remove the meatballs to a plate. Work in two batches as needed to avoid over crowding the pan, add more oil as needed.
- Once the meatballs are cooked and set aside, add the lotus roots to the pot. Cook, stirring occasionally, until slightly golden, about 3 minutes.
- Add the chicken stock to the pot and bring it to a simmer over high heat, reducing the heat once simmer. As the soup is coming to a simmer, add the rest of the ingredients in the Soup Broth section (soy sauce, toasted sesame oil, rice vinegar, white sugar, and MSG).
- Once the soup is simmering, add the meatballs back in and let them simmer until they are hot and fully cooked through, about 3-5 minutes.
- Add the baby bok choy just before serving. I like to add mine when I remove the pot from the heat, but if you want them a little more cooked, you can let it simmer for 1-2 minutes before removing from heat.
- Ladle the soup into serving dishes and garnish with the reserved green onion. Serve immediately
Key Tips - Lotus Root Soup
Add the bok choy at the last minute.
- The baby bok choy will continue to cook as they sit in the hot broth, so I suggest adding them at the very end of the cooking process to avoid overcooking them.
Use 80/20 ground pork, not lean.
- Pork with a little bit more fat will help make the meatballs tender and juicy. If you can only find lean ground pork, that's okay to use, but if you have the choice I'd suggest the higher fat content for best results.
Buy poached lotus root!
- Lotus root is available at most Asian grocery stores in the US. It can typically be found pre-sliced and poached in a 1 lb package in the refrigerated section. These packages are super convenient and I recommend using them! See the image below for one example.
- If you're cooking with fresh lotus root, prepare it prior to following this recipe: Chop off the ends, then peel the lotus root and slice it into ~¼" thick slices. Bring a large pot of water to a boil and add about 1 tablespoon of vinegar to the water. Boil the lotus root slices for about 5 minutes, then drain and set aside to use in the recipe.
Check out my guide on freezing fresh garlic to save some time in the kitchen.
- If you're looking for the convenience of pre-minced garlic, but the flavor of fresh garlic, freezing your own minced garlic is a great option! You'll be surprised to find that the flavor of frozen garlic is nearly as good as fresh, without the sticky prep and clean-up. Read more about it here: How to Freeze Garlic.
Dietary Restrictions - Lotus Root Soup
This dish is naturally Dairy-Free.
Make it Gluten-Free:
- Make sure you're using gluten-free soy sauce, such as tamari
- Make sure you're using gluten-free soup stock, some packaged stocks contain gluten.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it difficult for me to select a serving size that suits everyone. I've listed this recipe as four servings per batch, but I typically serve this as two XL bowls (two servings per bowl). Pictured in the photos are two servings per bowl.
Lotus Root Soup with Pork Meatballs
Ingredients
- 16 oz poached lotus root in ¼" thick slices, see notes
- 6 oz baby bok choy leaves separated, cut into bite-sized pieces if desired
- vegetable oil for cooking (I use avocado oil)
For the meatballs:
- 16 oz ground pork I use 80% lean
- 4 green onions white and green portions sliced thin
- 1 large egg
- 2 tablespoon soy sauce
- 2 tbsp freshly minced garlic
- ½ tablespoon ginger paste or freshly minced ginger
- 3 tablespoon corn starch
For Soup Broth:
- 6 cups chicken stock or beef stock, dashi stock, or similar
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- ¼ teaspoon white sugar
- ¼ teaspoon MSG optional
Instructions
Prepare the meatballs:
- Take ¼ of the poached lotus root and finely dice it (this will be 4 oz of lotus root per batch).
- Set aside a small handful of the diced green onions to be used as a garnish for the soup. In a large bowl, combine the rest of the diced green onion, the finely diced lotus root, and all the ingredients listed in the meatballs section. Thoroughly mix everything together.
- Portion out and form the meatballs, using about 1.5 tablespoon for each one. I use a cookie scoop for this and place the meatballs on a piece of parchment paper. One batch makes about 20 meatballs.
Make the Soup:
- Slice the remaining lotus root slices in half to create semicircular pieces, and pat them dry if they're a little wet from the package.
- Set a large pot or dutch oven over medium heat and add a swirl of oil. Once hot, add the meatballs and cook, turning regularly, until they are browned on the outside, about 5 minutes. Remove the meatballs to a plate. Work in two batches as needed to avoid over crowding the pan, add more oil as needed.
- Once the meatballs are cooked and set aside, add the lotus roots to the pot. Cook, stirring occasionally, until slightly golden, about 3 minutes.
- Add the chicken stock to the pot and bring it to a simmer over high heat, reducing the heat once simmer. As the soup is coming to a simmer, add the rest of the ingredients in the Soup Broth section.
- Once the soup is simmering, add the meatballs back in and let them simmer until they are hot and fully cooked through, about 3-5 minutes.
- Add the baby bok choy just before serving. I like to add mine when I remove the pot from the heat, but if you want them a little more cooked, you can let it simmer for 1-2 minutes before removing from heat.
- Ladle the soup into serving dishes and garnish with the reserved green onion. Serve immediately
Notes
Nutrition
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Cherish says
Can I make ahead and freeze the uncooked meatballs (for meal prep) to use later?
Jacqueline Schell says
Yes you can!
Place the uncooked meatballs so that they are not touching each other on a lined baking sheet or plate, place that in the freezer until they are frozen. Once they're frozen, transfer them to a zip bag for long term storage. To use them, defrost in the fridge then use as normal!