Lotus root and tofu soup.
Clear broth based soup with crunchy lotusroot and tofu
Equipment
- saucepan
Ingredients
- 6 cups drinking water
- 1 inch fresh ginger root
- 1/2 tsp schizuan peppers
- 1 inch lemongrass
- 8-10 spring onions
- Salt to taste
- 1 cup lotus root sliced
- 1 cup tofu Soft tofu, diced
Instructions
- In a sauce pan add the water, add the schizuan pepper.
- Grate the ginger, pound the lemongrass and add all this with salt to the boiling water.
- Let it simmer.
- Wash clean and peel the lotus root. Slice it and set aside.
- Slice the spring onions into bits.
- Add the lotus root and the spring onions into the simmering broth.
- Once the lotus root is cooked( after 5 to 7 minutes) add the tofu and remove from heat.
- Serve the soup hot.
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