Stuffed Shiitake Mushrooms and Lotus Seed Soup is my Mum’s signature dish at Tết and it always has a place on our feast table during the Vietnamese New Year celebration. For me, this soup is the perfect way to make use of the chicken broth left after boiling the chicken – an essential dish in every family’s Tết feast.
This light yet flavourful soup combines soft lotus seeds, shiitake mushrooms stuffed with Vietnamese pork sausage meat (giò sống) and fresh vegetables like broccoli and carrots. The sweetness of the chicken broth, the fragrant mushrooms and the nutty lotus seeds create a comforting dish that brings warmth to any festive meal.
Let me guide you through making this delicious soup.
Ingredients you’ll need for Canh Mọc
- Dried shiitake mushrooms – soaked in boiling water to soften.
- Vietnamese sausage meat (giò sống) – follow the steps in my Vietnamese Pork Sausage Roll (Giò Lụa) recipe to make your own. This is the meat mixture before being wrapped and cooked.
- Fresh or frozen lotus seeds – if using dried lotus seeds, soak in water for a couple of hours to soften.
- Carrots and broccoli – these add colour and texture to the soup.
- Chicken broth – ideally from boiling a whole chicken.
- Fish sauce (optional) – only iff needed, as the broth might already be seasoned.
- Coriander leaves – for garnishing.
Instructions to make Stuffed Shiitake Mushroom and Lotus Seed Soup
Prepare the ingredients
Start by preparing the shiitake mushrooms and lotus seeds. If using dried shiitake mushrooms, soak them in boiling water for 15 minutes until they become soft and plump. If you’re using dried lotus seeds, soak them in water for a couple of hours to help them soften before cooking.
Cook the lotus seeds
Add the lotus seeds to the chicken broth in a large pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the lotus seeds become tender.
Stuff the shiitake mushrooms
While waiting for the lotus seeds to cook, prepare the stuffed mushrooms. Take a teaspoon of Vietnamese pork sausage meat (giò sống) and press it onto the concave side of each softened mushroom, ensuring the meat sticks well to the mushrooms. This step is important to prevent the meat from falling off while cooking.
Cook the stuffed mushrooms
Once the lotus seeds are soft, gently add the stuffed mushrooms to the boiling broth. Let them cook for 5-7 minutes until the pork filling is cooked.
Add the vegetables
Then add the sliced carrots and let them simmer for another couple of minutes. Finally, add the broccoli florets and let them cook for just a couple of more minutes without covering the pot. Keeping the lid off will help retain the vibrant green colour of the broccoli. Be careful not to overcook the vegetables, and you want them to stay slightly crisp for the best texture.
Serve and garnish
Once everything is cooked to perfection, turn off the heat and ladle the soup into a serving bowl. Garnish with fresh coriander leaves, which will add a touch of colour and an extra layer of flavour to the dish.
This soup is best served hot and is a fantastic addition to a Vietnamese Tết feast.
Final thoughts
This Stuffed Shiitake Mushroom and Lotus Seed Soup is a simple yet elegant dish that brings the authentic flavours of Vietnamese cuisine to your table. Whether you are preparing it for Tết celebrations or just looking for a comforting soup, this recipe is sure to impress.
If you try this dish, I’d love to see your creations! Let me know how it turned out for you.
Happy Tết and Happy cooking!
Stuffed Shiitake Mushroom and Lotus Seed Soup (Canh Mọc)
Description
Stuffed Shiitake Mushroom and Lotus Seed Soup is a light and fragrant Vietnamese dish, perfect for Tet celebrations. Shiitake mushrooms are stuffed with Vietnamese pork sausage meat (gio song) and simmered in chicken broth with tender lotus seeds, carrots and broccoli. This comforting soup is naturally sweet, packed with flavour and easy to make in under 30 minutes. Serve it hot for a nourishing and festive meal!
Ingredients
Instructions
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Prepare the Ingredients
- Soak dried shiitake mushrooms in boiling water until softened. If using dried lotus seeds, soak them in water for a couple of hours to soften.
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Cook the Lotus Seeds
- In a large pot, bring the chicken broth to a boil. Add lotus seeds and simmer for 10-15 minutes until tender.
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Stuff the Mushrooms
- Using a teaspoon, fill the softened mushrooms with Vietnamese pork sausage meat, pressing firmly to ensure it sticks.
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Cook the Soup
- Add the stuffed mushrooms to the boiling broth and cook for 5-7 minutes.
- Add carrots and simmer for a couple of minutes, followed by broccoli.
- Simmer for another 2 minutes without a lid to retain the broccoli's vibrant colour.
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Garnish and Serve
- Ladle the soup into bowls and garnish with fresh coriander leaves.
- Serve hot and enjoy!
