Mushroom and Burdock Soup

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Mushroom and Burdock Soup

Mushroom and Burdock Soup is a modern Fusion recipe for a classic vegetarian wild food soup of burdock root and shiitake mushrooms cooked in vegetable stock flavoured with Asian spices. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mushroom and Burdock Soup.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Wild Food Spice Recipes Fusion Recipes Fusion Recipes

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Ingredients:

1.5l vegetable stock
180g very thinly sliced burdock root and/or sliced carrots
2 tbsp sesame oil
800g sliced Asian mushrooms (preferably enoki but Shiitake etc will do) sliced
3 celery sticks, sliced
1 tbsp peeled and finely chopped fresh ginger
4 babt bok shoi, sliced
4 garlic cloves, chopped
3 tbsp arrowroot
1/2 tsp freshly ground aniseeds
3/4 tsp freshly ground celery seeds
1 tsp freshly ground Szechuan pepper
200g drained tofu, diced
2 spring onions, thinly sliced, to garnish
4 tbsp sesame seeds

Method:

Add 1.2l of the stock in a large pan along with the burdock root and bring to a simmer over medium heat. Reduct the heat, cover the pan and allow to simmer gently for 15 minutes.

Meanwhile add the sesame oil to a large skillet and use to stir-fry the mushrooms, celery, ginger and garlic for about 6 minutes. Mix the arrowroot with the remaining stock in a bowl, whisk to combine then add to the burdock stock. Also transfer the contents of the wok to the burdock pan.

Return the pot to a boil then reduce to a simmer, add the bok choi, cover and cook for 10 minutes. Ladle into soup bowls, garnish with spring onions and sesame seeds and serve immediately.