Lotus root looks delicate, with its lace-like holes and pale ivory color, but it holds up beautifully in a pot of soup. It can stay crisp in a quick simmer, turn tender in a long braise, and absorb bold seasonings without losing its clean, slightly sweet flavor.

Beef shanks can look a little intimidating in the meat case. They are thick, bony, and full of connective tissue, not the kind of cut you toss into a pan for a quick dinner. But that is exactly why they make such incredible soup.