Lotus Root Sweet Soup with Figs and Honey Dates

Method8 steps · about 1 hr 5 min

1. 1

   Step 1: Scrub the 250 g lotus root well with a brush and clean water, removing all mud.

   Uses 250 g lotus root · Clean water, for scrubbing lotus root

2. 2

   Step 2: Wash the scrubbed lotus root from step 1 thoroughly. Cut off and discard the hard joints, then cut the usable sections into thin slices. Leave the skin on if clean and sound, or peel any marked areas.

   Uses Root only, excluding washing water · Clean water, for rinsing lotus root

3. 3

   Step 3: Remove the seeds from the 6–8 red dates. Rinse the pitted dates, drain and keep ready for the pot.

   Uses 6–8 red dates · Clean water, for rinsing pitted dates

4. 4

   Step 4: Rinse the 6–7 figs, four dried Chinese honey dates and 20 g wolfberries, then drain. Keep the wolfberries separate for the later addition in step 7.

   Uses 6–7 figs · 4 dried Chinese honey dates · 20 g wolfberries · Clean water, for rinsing figs, honey dates and wolfberries

5. 5

   Step 5: Bring the 2.5 l fresh soup water to a boil in a pot with room for the root and fruit.

   Uses 2.5 l water, for sweet soup

6. 6

   Step 6: Add the sliced lotus root from step 2, the drained figs and honey dates from step 4 and the drained pitted red dates from step 3 to the boiling water from step 5. Return to a boil, then maintain a steady boil over medium heat for about 40 minutes, checking the liquid level and adjusting the heat as needed.

   Add reserved wolfberries · 40 minUses Boiling measured soup water · Root slices only, excluding hard joints and washing water · Figs and honey dates only; wolfberries remain reserved and washing water is discarded · Date flesh only, excluding seeds and rinsing water

7. 7

   Step 7: Add the drained wolfberries reserved in step 4 to the soup from step 6 and boil for a further 10 minutes. Check that the lotus root is fully cooked and tender. If a sweeter soup is wanted, add a little optional rock sugar and stir until dissolved.

   Check cooked sweet soup · 10 minUses Forty-minute lotus-root, fig and date soup · Wolfberries only, from the listed 20 g stock; other fruit is already in the pot · A little rock sugar, only if a sweeter soup is wanted

8. 8

   Step 8: Turn off the heat and serve the sweet soup from step 7 hot, including its cooked root and fruit. For chilled soup, cool it promptly in shallow containers and refrigerate at 4°C or below; chill before serving. The author gives five dessert or drink portions as a guide.

   Uses Finished lotus-root sweet soup and cooked fruit