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December 24, 2020 – 1:14 pm | One Comment | 4,012 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » Ingredients, Roots

Lotus Root

Submitted by on January 7, 2009 – 10:21 amNo Comment | 13,714 views

Ingredient Name:  Lotus Root or Lotus Rhizomes (Fresh)

Traditional Chinese Name:  蓮藕 (liánǒu)
What is this?
  • The root of the lotus flower that grows underwater
  • It is usually long (can grow up to 4 feet in length) and brown in colour and resembles the shape of a squash
  • The interior is lighter in colour and contains holes (as pictured above)
  • The lotus root is crunchy and slightly sweet in flavour – it is also accompanied by a stringy texture when eaten
  • Lotus roots can be eaten raw and is used in a variety of Asian cuisines

How do I prepare it?

  • The lotus root is often peeled before usage
  • Rinse under cool water to remove any debris and dirt
  • For soups, it is best cut into edible large cubes

Where can I buy this?

  • You can purchase fresh lotus root in most Asian supermarkets
  • You should purchase lotus roots that are firm in texture and have an even outer colouring

What is the cost?

  • Lotus roots cost on average around $2.00 CAD per pound

Any benefits?

  • Lotus roots are high in dietary fiber, vitamin C, potassium, riboflavin, vitamin B6, phosphorus, copper, manganese
  • It is low in saturated fat

Any precautions?

  • The lotus root can be eaten raw, but there is a risk of parasite transmission

Additional Information?

  • The lotus root should be wrapped in plastic and stored in the fridge
  • Ideally, fresh lotus root can be kept for up to one week in the fridge


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