Grated Lotus Root Soup

• 400 grams Lotus root
• 200 grams Prawns
• 1 Burdock root
• 1500 ml Water
• 1 less than 1/2 teaspoon Salt
• 100 ml Kombu based dashi stock
• 1 block Firm tofu
• 200 ml Young green scallion, chopped
• 1 Sesame oil
• 1 Yuzu pepper paste

1. Peel the prawns and devein.
2. Grate the lotus root.
3. Slice the burdock root thinly or shred finely.
4. Fry the prepared prawns in sesame oil.
5. After the colour of the prawns changes, add the burdock root and fry.
6. Take Step 2 out of the pan and fry the grated lotus root in the same pan.
7. After it starts to thicken, continue to fry and stir for about 2 minutes over low to medium heat.
8. Return Step 2 into the pan and add water.
9. After bringing to the boil, skim off the scum from the surface and cook for about 20 minutes.
10. Add the konbu based dashi stock and tofu and bring to a boil.
11. Taste and season with salt.
12. Transfer to the serving dish, garnish with scallion and serve with yuzu pepper paste.

lotus root, prawns, root, water, salt, tofu, green scallion, sesame oil, pepper

Taken from cookpad.com/us/recipes/142514-grated-lotus-root-soup (may not work)