- 3 sections of fresh lotus root, scrubbed and links removed
for lotus root soup:
- 2 cups dashi broth
- soba noodle
- radish sprouts
- dried seaweed
- Gou Ji berries, revived in water
- needle mushroom
- green onion
- cook soba noodles in boiling water, al dente, rinse in cold water.
- cut lotus root cross-section into thin slices
- heat dashi broth, add lotus root slices, simmer for 5 minutes
- add the rest of the ingredients, simmer for 1 minute
- put soba noodle in a bowl, add the vegetable soup, serve immediately
for lotus root chips :
- 1 tsp five-spice or nutmeg powder
- coarse sea salt
- 2 tbs cooking oil
- cut lotus root cross-section into thin slices
- pat the slices dry and sprinkle spice powder and salt on both sides
- heat a thin layer of cooking oil in a non-stick frying pan over medium heat
- add lotus root slices, fry till golden on the surface, and the inside should be al dente
- use paper tower to remove oil on the surface, serve immediately
for lotus root sandwich tempura :
- 1/2 cup of minced shrimp and chicken
- 1 egg, beaten
- 2 tbs tapioca flour
- 1 tbs minced fresh ginger
- 1 tbs mined green onion
- 1 tsp rice wine
- 1 tsp soy sauce
- 1 tsp sugar
- 2 tbs zhen-jiang ( dark) rice vinegar
- 1 tbs lemon juice
- salt and pepper
- cooking oil
- mix minced shrimp, chicken, ginger, green onion, soy, rice wine, and a little salt and pepper
- cut lotus root cross-section into thin slices, sprinkle lemon juice on the the surface
- mix egg , water and tapioca flour together into batter
- put a layer of the shrimp mixture in between two slices of lotus root, squeeze slightly to make some of the mixture go into the holes of the lotus root
- heat cooking oil in a frying pan over medium heat
- dip the lotus root slice "sandwich" in the batter, then add to the frying pan
- fry both sides till surface golden brown, about 5 minutes
- mix rice vinegar and sugar to make the dipping sauce
- serve the fried lotus root sandwich hot with the dipping sauce
