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.
Notes
Note: If you aren’t able to find lotus root, it’s okay to leave it out.