Lotus Root with Silken Tofu and Mushroom Soup
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Total time: 30 minutes
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Serves 5
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6.8 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
400g - Lotus root (fresh or packed in water), peeled and sliced into ¼-inch thick rounds
200g - Silken tofu, cut into cubes
120g - Enoki mushrooms
120g - Maitake mushrooms, remove the stem, cut into ¼-inch thick slices
10 pcs - Red dates, rinsed and soaked for 15 minutes
2 tbsp - Goji berries
2 l - Water
¼ tsp - Ground white pepper
1 tsp - Salt
UTENSILS
Cooking pot, Chopping board, Knife
INSTRUCTIONS
1. Cut and discard 2 inches off from the bottom of the enoki mushrooms. Separate the mushroom strands gently. Set aside.
2. In a cooking pot, bring water to the boil.
3. Add in the lotus root, silken tofu, enoki mushrooms, maitake mushrooms, red dates and goji berries.
4. Lower the heat and simmer until the lotus root is tender. Season with the salt and pepper. Remove from the heat.
5. Ladle into serving bowls and serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 340g
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Energy (kcal)
140.0
Carbs (g)
27.6
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Proteins (g)
13.2
Fats (g)
1.0
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Fibre (g)
6.8
