Entrees · Gluten-free · Oil-free · plant based · Soups

Lotus Root Miso Soup

I have been continuing to welcome spring with light, cleansing dishes (for the most part! ^_^’).  I recently found myself in my local Asian market looking for new things to cook with.  I found some lotus root, which I have tried before in a tea/broth form.  When I attended Natural Kitchen Cooking School, one of my classmates shared lotus root tea with everyone.  She attributed the healing powers of lotus root to almost curing her chronic asthma.  The lotus root supports lung health (which is interesting because it also looks like a lung when sliced open) by dissolving built-up mucus.     The tea that I had sampled was made by grating raw lotus root and steeping it in hot water.  The resulting broth tasted almost like a bland, nutty potato soup with a less starchy texture.  I was craving a simple soup tonight so I decided to boil the sliced lotus root with some other light cleansing vegetables.  This soup is definitely something you should make when you either don’t feel well or want to give your digestive system a break.  If you would like, you may add some noodles or rice to it for a more substantial meal.  I wouldn’t, however, add anything too processed to this soup.  Easter is coming up.  Save yourself for the chocolate and jelly beans.  ;D

Yield: Approx 2-3 servings
Inspired by and Adapted from:
Lotus Root and Walnut Soup, Teczcape-an Escape to Food

  • 1 medium lotus root, peeled and sliced into rounds, any size
  • 1/2 of a medium/large onion, diced
  • 1 large clove garlic, thinly sliced
  • 4 celery stalks, thinly sliced
  • 1/2 Tb virgin coconut oil, opt.
  • pinch turmeric
  • pinch salt (or to taste)
  • 1 Tb tamari
  • 4 c water
  • handful of baby kale/spinach, opt.
  • 1 1/2 Tb shiro miso
  • 1 serving black rice noodles, opt.


Lotus Root Miso Soup


  1. Prep all of your vegetables. Heat the coconut oil (if using) on medium-low heat in a medium saucepan.
  2. Add the onion, garlic, salt and turmeric to the coconut oil once it melts.  Stir on medium-low heat for about 4-5 minutes.
  3. Once the onions are slightly translucent, add the celery slices, lotus root slices, tamari and water.  Bring the soup to a boil and simmer until the lotus root starts to get tender, about 30 minutes.
  4. Dissolve the miso paste in some of the soup liquid on a soup spoon or in a small bowl.  Add the dissolved miso mixture back into the pot and stir to incorporate.
  5. Add the kale/spinach and noodles, if using.  Simmer until the noodles are cooked, about 3 minutes.  Let the soup rest for a few minutes and taste for salt.  Serve immediately.

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