When making the soup, garlic was used to bring out the flavor of the garlic to give it a refreshing taste, and raw lotus root was used to enhance the texture.
Calories
80kcal
Carbs
17.3g
Protein
1.6g
Fat
0.6g
Sodium
106mg
Ingredients
Main
Others
Lotus Root 200g, Carrot 40g, Watercress 20g, Green Chili 15g, Red Chili 18g, Peeled Garlic 12g Gardenia Powder 15g, Candied Ginger 30g, Vinegar 15g, Roasted Salt 5g, Sugar 7g
Finding these ingredients in the US
- WatercressWater dropwort, at Korean markets in season. Watercress comes closest in flavor and crunch.
Nutrition Facts
Per 100g of main ingredientsLotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Watercress
- Rich in vitamin A (140μg) — supports normal vision and skin health
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
Green Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the carrot with a mold and slice thin.
🔍Peel the lotus root and briefly soak in vinegar water.
🔍Cut the green chili, red chili, and watercress into bite-size pieces.
🔍Slice the garlic and boil in 400g water, then turn off the heat and add gardenia powder to make the broth.
🔍Soak the lotus root in the broth to color it.
🔍Add ginger syrup, vinegar, sugar, roasted salt, and the prepared vegetables to finish gardenia lotus root water kimchi.