BURDOCK ROOT SOUP WITH EGG DROP

6 shiitake mushrooms
2 tsp. light sesame oil
1 large burdock root, sliced
1 piece fresh ginger root, 1/4-inch thick
1 large carrot, peeled and sliced
1/2 c. chopped onion
7 c. vegetable stock
1 Tbs. soy sauce
1 Tbs. oyster sauce
2 green onions, sliced into 1/2-inch lengths
3 Tbs. chopped fresh parsley or 1 Tbs. dried
1 large egg, beaten

Soak mushrooms in warm water for 30 minutes. Drain, stem (discard stems) and slice; set aside. Heat oil in soup pot and sauté burdock, ginger, carrot, and onion 5 minutes. Add drained mushrooms; sauté 2 minutes. Add 2 tablespoons water; cook 2 minutes. Discard ginger root. Add stock; simmer until burdock is tender. Add soy sauce, oyster sauce, green onions, and parsley; return to simmer. Stirring constantly, slowly pour in beaten egg (it will form shreds). Serves 4.

(from Roots: A Vegetarian Bounty)


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