Swap Recipe: Hannah’s Ginger Miso Soup & Burdock Root

Ginger Miso Soup

First, the Dashi stock:

  • 1 packet bonito (dried fish flakes)
  • 3 shiitake mushrooms (dried or fresh, both are fine)
  • 1 inch ginger, grated (or finely chopped)

Bringe these to a boil and simmer for 10-15 minutes.  Take 3 pieces of konbu and wipe off the white powder that’s covering it with a damp towel.  Add the konbu, and simmer for 5 more minutes.  Strain, reserving broth.

To the Dashi stock, add whatever you want!  Hannah used traditional diced green onions and soft tofu.  Alternatively, you can try combinations of the following:

  • Enoki, shiitake, or even button mushrooms
  • Green beans, bok choi, spinach
  • Daikon, potatoes, shallots

It’s up to you!

Wait for your ingredients to cook on medium heat.  Put a ladle full of the stock into a bowl and mix in your non-GMO, organic, hopefully fermented miso – you need to do this so that you don’t shock your miso.

When it’s all mixed, add it back into the soup and you are done!  Serve hot.

Hey, Torontonians: All of the ingredients can be found at P.A.T. Supermarket.

Burdock Root (Gobo) 

Gobo is a Japanese dish served in the winter, and again – if you’re looking for this in Toronto, it is available at P.A.T. Supermarket.

  • Peel root if woody, or just wash
  • Cut into bite-sized pieces
  • Steam 10-15 minutes
  • Toss in a very small amount of sesame oil
  • Salt and pepper to taste, or sprinkle on your favourite furikake or sesame seeds (toasted or plain)

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

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