Kinpira soup is very strengthening. It is often recommended when someone needs deep nourishment and to build and strengthen their blood. It delivers an incredible plant-based boost in energy.
The burdock, carrot and lotus root can be cut into either matchstick or fine dice for this recipe. If you are cutting it into matchstick, make sure they are fairly skinny.
I usually find my lotus root in an Asian grocery. Look for roots that are lighter colored and fresh looking. Store lotus root submerged in water and they will keep for a month or two. Just exchange the water for fresh once a week.
A strong burdock root is tight and dense in the center and feels firm to the touch.You don’t need to peel it, the skin has a lot of minerals. Just brush any dirt off with a vegetable brush.
Look for good quality, unpasteurized miso. Use both a light and darker miso in this recipe to create a more dynamic energy as the two types of miso play off each other. I like the South River brand, made in the USA. Miso will last for years refrigerated.
Feel free to increase the quantity of soup, just keep all the ratios the same. Due to its strengthening nature, this soup is best eaten only a few times in each 10 day period. The first three vegetables can be cut in either a fine dice or thin matchstick. See photo at the bottom of page for example.
Kinpira Soup
sesame oil
1/2 cup burdock, fine dice
1/2 cup lotus root, fine dice
1/2 cup carrot, fine dice
small pinch of sea salt (optional)
1/2 cup onion, fine dice
1/2 cup winter squash, fine dice (I like kabocha or red kuri in this dish)
water
1-2 tsp barley or rice miso
1-2 tsp white or chickpea miso
garnish with chopped parsley or green onion
- Heat a medium soup pot on low medium. Add a very light coating of sesame oil. Add the burdock root and saute for about 5 minutes.
- Spread the burdock root out on the bottom of the pan. Layer the lotus root and then the carrot on top. Add enough water down the sides of the pot to cover the vegetables by about an inch. Be careful to not disturb the layers. Add sea salt if using. Bring to a simmer and cover. Let cook for about 30 minutes, checking the level of liquid halfway through cooking time.
- At 30 minutes, add the onion and squash on top. Add more water to cover the vegetables by a few inches. Bring to a simmer and cover. Cook until the vegetables are soft.
- Dissolve the miso in a little cooking liquid. Add to the soup while it is gently simmering. Check flavors and add a little more miso if needed. Soup should taste flavorful, but not salty.
- Garnish and serve.
Note: If you aren’t able to find lotus root, it’s okay to leave it out.
Kinpira Soup
Equipment
- 1 heavy bottom pot enamel coated cast iron or stainless steel
Ingredients
- sesame oil
- 1/2 cup burdock fine dice
- 1/2 cup lotus root fine dice
- 1/2 cup carrot fine dice
- small pinch of sea salt optional
- 1/2 cup onion fine dice
- 1/2 cup winter squash fine dice (I like kabocha or red kuri in this dish)
- water
- 1-2 tsp barley or rice miso
- 1-2 tsp white or chickpea miso
- garnish with chopped parsley or green onion
Instructions
- Heat a medium soup pot on low medium. Add a very light coating of sesame oil. Add the burdock root and saute for about 5 minutes.
- Spread the burdock root out on the bottom of the pan. Layer the lotus root and then the carrot on top. Add enough water down the sides of the pot to cover the vegetables by about an inch. Be careful to not disturb the layers. Add sea salt if using. Bring to a simmer and cover. Let cook for about 30 minutes, checking the level of liquid halfway through cooking time.
- At 30 minutes, add the onion and squash on top. Add more water to cover the vegetables by a few inches. Bring to a simmer and cover. Cook until the vegetables are soft.
- Dissolve the miso in a little cooking liquid. Add to the soup while it is gently simmering. Check flavors and add a little more miso if needed. Soup should taste flavorful, but not salty.
- Garnish and serve.