Lotus root and tofu soup.
Clear broth based soup with crunchy lotusroot and tofu
- 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
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.