Japanese Veggie-Balls (Lotus Roots) in Broth Recipe

Lotus Roots are quite magical food. From its masculine figure, it’s hard to imagine how this ingredient could transform into various cooking styles and bring us the joyful surprise of different flavors and texture.

My vegan no-oil veggie balls are steamed, no boiling nor stir flying involved. That is the secret of yummy chewy texture, steaming would do the magic.

While Lotus Root has been used for cooking, it’s also known as an ingredient for Eastern natural medicine in Asian countries. Lotus root is full of fibers that make your digestive systems clean to avoid cancer causing materials stuck and being high blood pressure. It calms inflammation like upper stomach upsetting /bleeding and coughing.

On top of these, Lotus root is a beauty food, too. Most importantly, it warms your inner body. It contains minerals and very strong vitamin C, keeps your immune system high and clean skin.

Lotus Root Veggie Balls in Japanese Broth

(Vegan, Gluten Free, Additive Free)


Veggie Balls

  • 1 Large or 2 Small to Medium Lotus Roots
  • 6 Shitake Mushrooms
  • 1/4 Cup of Asian Parsley
  • 1/4 Tsp of Sea Salt


  • 3 Cups of water
  • 2 Inch long Dried Kelp
  • A handful of Dried Anchovy
  • A handful of Bonito Flakes
  • 1 Tbsp of Sake
  • 1 Tsp of Soy Sauce
  • 1 Tsp of Sea Salt
  • 3 Tbsp of Potato Starch


  1. Prepare base for broth. Soak kelp and anchovy in cold water at least for 1 hour.
  2. Wash and peel lotus roots. Soak in vinegar water as soon as peeled, as tannins contained will make them turn pink. (It’s the source of anti-inflammation!)
  3. Dice shitake mushrooms.
  4. Chop Asian parsley.
  5. Grind lotus roots and add sea salts.
  6. Mix shitake mushrooms and parsley with lotus roots, shape them into small balls.
  7. Steam them for about 7~8 minutes depends on the size of steamer. Or, microwave for 4 minutes. When the surface of veggie balls turn shiny, they are ready.
  8. While veggie balls are steaming, turn the heat on kelp anchovy water.
  9. Right before boiled, take kelp and anchovy out.
  10. When water is fully boiled, put bonito flakes, wait for 2 minutes, take them out.
  11. Add sake, soy sauce, sea salt. Taste and adjust as you like.
  12. Dissolve potato starch in 3 tbsp of cold water.
  13. Pour into boiling broth as constantly stir.
  14. When the broth turn slightly thick and smooth, turn heat off.
  15. Pour the broth over the lotus root veggie balls.