Burdock is an underappreciated root. I discovered it in the grocery store and was curious to how it tasted. Here is a tasty and earthy vegetable soup that is great for cold days.

I’ve always been familiar with burdock as a weed. It has bright purple flowers and the worst kinds of burrs (seeds) that stick to any part that brushes against it. This weed has been used in many dishes around the world and has edible parts like the stem and the roots. The root can be a bit astringent and earthy so it is best to soak it to remove some of the strong taste.

Prepare the burdock root by peeling the outer skin and slicing it. Place the sliced burdock into a bowl of cold water and let it sit for 10 minutes. After 10 minutes, drain the darkened water and refill the bowl with water. Set aside while you prepare the other ingredients.

Peel the daikon, carrot and lotus root and slice them. Place the slices into a large pot. If you are using taro, peel and cut into quarters. Wash and add the shimeji mushrooms. You can also add some cubes of medium firm tofu.

To the pot, add 4 cups of dashi broth. If you are using dashi powder, add the 4 cups and read the directions on the package to how much dashi powder to use.

Add 2 tablespoons sake, 2-3 teaspoons soy sauce and 1 tablespoon sesame oil.

Bring everything to a boil. Turn down the heat to a simmer and cook the vegetables until they are soft.

Garnish with green onions and serve. Enjoy!

Ingredients

• 2 inches of daikon radish
• 1 medium carrot
• 1/2 cup burdock root
• 1 lotus root
• Shimeji mushrooms
• Green onion for garnish
• 2 tablespoons sake
• 2-3 teaspoon soy sauce
• 1 tablespoon sesame oil
• 4 cups of dashi broth

Other options

• 3-4 small taro root
• medium soft tofu

Directions

1. Prepare the burdock root by peeling the outer skin and slicing it. Place the sliced burdock into a bowl of cold water and let it sit for 10 minutes. After 10 minutes, drain the darkened water and refill the bowl with water. Set aside while you prepare the other ingredients.
2. Peel the daikon, carrot and lotus root and slice them. Place the slices into a large pot. If you are using taro, peel and cut into quarters.
3. Wash and add the shimeji mushrooms.
4. To the pot, add 4 cups of dashi broth. If you are using dashi powder, add the 4 cups and read the directions on the package to how much dashi powder to use.
5. Add 2 tablespoons sake, 2-3 teaspoons soy sauce and 1 tablespoon sesame oil.
6. Bring everything to a boil. Turn down the heat to a simmer and cook the vegetables until they are soft.
7. Garnish with green onions and serve. Enjoy!

If you liked this recipe, check out the other recipes on our food blog.