Burdock Miso Soup

….Miso doenjang soup is one of the popular soups loved by many people as a mild soup with a soft and non-irritating flavor. Miso soup, made lightly with just tofu, is a frequently made soup that goes well with any dish without hesitation, but today I tried making it with various vegetables and katsuobushi broth. Perhaps because of the abundance of vegetables and the softer taste than anchovy broth, it’s sweeter and tastier. Even my husband, who prefers a mild taste over a stimulating one as he ages, finished his bowl. In our food culture, where soup has always been essential on the table, various soups have already found their place. When there’s no soup, people are substituting with stews, but nowadays, for the sake of health, they prefer dining tables without soup to reduce salt intake. However, simple bean paste soup is still often placed on the side like a habit. Today, I tried adding some leftover burdock, and though it may not look familiar, the well-cooked burdock tasted good. Should I add some meat or not? After contemplating, today, I was satisfied with the simplicity of the vegetables.

Servings: 4

Time: 50 minutes

Ingredients:

1. 1500 ml first soup (katsuobushi broth)
2. 2–3 tbsp miso paste
3. 150 g radish, diced
4. 150 g cabbage, cut into small pieces
5. 70 g carrots, diced
6. 100 g burdock, cut into small pieces
7. 30 g fresh shiitake mushroom, diced
8. 1/4–1/2 tsp hamcho salt (this is optional)

Cooking Instructions:

1. Heat a pot over medium-high heat and add the katsuobushi broth to it.

2. Strain 2 tbsp miso paste through a sieve to dissolve it.

3. Add the radish, cabbage, burdock, carrots, and shiitake mushrooms to the pot. Bring it to a boil, then reduce the heat to medium-low and simmer for 30 minutes with the lid on (skim off any floating bubbles with a spoon).

4. After 30 minutes, add 1/2 to 1 tablespoon of miso to the pot if it’s too bland.

5. Serve it.