Lotus and Carrot Soup
To us it is fun and interesting to tie in our understanding of Chinese herbal medicine and bring it to the kitchen table. Simple, healthy, and delicious.
The weather is still swaying a bit between cold and warmer days so we decided on some ingredients with grounding qualities that ties in from winter, but still brings forth the Spring's 'season of new beginnings'. Hence, the choice of lotus root and lotus seeds as a primary focus for this foundational and neutral energetic soup. This was used a hearty appetizer followed by a light supper.
TCM functions: nourishes blood and hydrates fluids, strengthens Spleen (digestive health), anchors the Kidney qi (keeps you vitalized and calm). This recipe is also good for women during their menstrual cycle as they start the new cycle (but men can enjoy it too).
Serves: 4
Ingredients:
pork backbone | 3 pieces (boiled for 10 minutes to clean off first)
water | 7 cups
lotus seeds | 1/4 cup (soaked in cool water for 30 minutes, drained)
lotus roots cut | 2 inches (cut in thin slices cross-sectional)
adzuki beans | 1/4 cup (soaked in water for 3-4 hours, drained)
dried black mushrooms | 3 (soak in boiled water, discard stem)
carrots | 2 (peeled and cut in chunks)
ginger | 1/2 tsp
tamari | 1.5 tbsp
sea salt | 1/2 tsp
Directions: (soup is best when cooked a day before)
In a bowl, cover the dried mushrooms in boiled water to soak. When they soften (15-30 minutes), cut off and discard the stems, then slice the caps and return the to their soaking water.
In a good size pot, bring the water to boil . Add the ginger, pork bones, carrots, lotus root, lotus seeds, and most of the mushroom soaking water (leave the grit at the bottom of the bowl).
Let it simmer for 2 hours.
Add salt and tamari
Ladle into bowls and serve with a few pieces of fresh cilantro.