Japanese Lotus Root Soup With Beans

Cook onion and carrot: Put chopped onion, carrot, and oil in a medium saucepan and cook until slightly tender over medium heat.

Add lotus root: Add the lotus root to the saucepan and cook for a few minutes.

Add rice flour: Turn off the heat, add the rice flour, and stir until the flour is fully incorporated.

Add bouillon, water, and soy milk: Add the bouillon powder and butter, pour water and soy milk into the saucepan, and turn on the heat. Stir continuously to avoid lumps over medium heat.

Add beans: Add beans and let it simmer over low heat.

Adjust the taste: Season the soup with salt and pepper to taste and turn off the heat right before starting to boil.