Quinoa can turn a simple pot of soup into a meal, but it can also go mushy, bitter, or bland if it is treated like an afterthought. The good news is that quinoa is easy to cook well once you know two things: rinse it, then season it with the same care you give the broth.

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.