Break the maitake mushrooms into bite-sized pieces. Peel the lotus root and cut it into large, irregular chunks.

In a pot, combine the broth ingredients and bring to a boil over medium heat. Add the beef, breaking it apart as you add it. Once the beef changes color, add the lotus root and cover with a drop lid. Simmer for about 8 minutes.

When the lotus root becomes tender enough to pierce easily with a skewer, add the maitake mushrooms. Cover again with the drop lid and simmer over medium-low heat for 6–7 minutes, occasionally stirring gently.