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1
Put the baking soda in a medium saucepan and add water to fill the pan halfway.
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2
Bring to a boil over high heat and add the lotus seeds.
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3
When the water returns to a rolling boil and threatens to rise over the sides of the pan, remove the pan from the heat but dont turn off the burner.
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4
When the boiling subsides, after about 20 seconds, return the pan to the heat.
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5
Bring it back to a vigorous, threatening boil and remove from the heat again until the boiling subsides.
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6
Repeating the boiling one more time, and then pour the lotus seeds into a colander to drain.
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7
They will have expanded and be tender yet still firm.
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8
Transfer the seeds to a bowl.
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9
Rinse them in several changes of water, swirling the seeds gently to coax any left over pearly skins to float upward and then pouring out the water.
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10
After removing most of the skin bits, drain the seeds.
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11
Inspect each seed to ensure the bitter green centers have been removed.
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12
As needed, gently pry open the seed and extract the center.
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13
Return the lotus seeds to the saucepan and add the water.
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14
Bring to a boil over medium heat, lower the heat to a very gentle simmer, and cook for 10 to 15 minutes, or until the seeds are tender but not mushy.
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15
Use a large spoon to skim and discard any scum that floats to the top.
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16
Add the longans and continue cooking for another 5 minutes, or until the longans have expanded and softened.
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17
Expect the water to cloud slightly.
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18
It will settle later.
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19
Add the sugar and stir gently to dissolve.
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20
Remove from the heat, stir in the vanilla, and set aside to cool for about 15 minutes.
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21
(The soup may be prepared up to 3 days in advance, tightly covered, and refrigerated.
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22
Warm before serving.)
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23
To serve, ladle into small bowls.
