Hearty Kinpira Stew

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Sun, 02/20/2011 - 4:27pm

thinkhappy

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Joined: Feb 10 2008

Points: 23594

This is what I'm making later:

hearty kinpira stew

FROM: The Kind Diet

1 cup(s) of burdock, sliced into thin matchstick pieces
1 Pinch of fine sea salt
1 cup(s) of carrot, sliced into thin matchstick pieces
1 cup(s) of lotus root, sliced into thin rounds
1 cup(s) of thinly sliced kabocha squash (peel only if the squash is not organic)
1 cup(s) of onion diced
1 tbsp. of sweet white miso (see note)
1 tbsp. of barley miso

Steps

Brush the bottom of a soup pot lightly with oil
Place the pot over medium heat
When the oil is hot, add the burdock and a pinch of salt
Saute for 5 minutes, stirring constantly
If the burdock starts to stick, add a little more oil or water
Layer the carrot, lotus root, and squash on top of the burdock
Cover the vegetables with water and bring to a boil
Lower the heat and simmer, covered for 30-40 minutes, or until the veggies are very soft
Add more water as needed if the water level becomes too low
Add the onion to the pot and simmer until very soft, about 10-15 minutes
Combine the misos in a small cup and dilute them with a little of the soup broth (you may add more miso to taste later)
Slowly, add the diluted miso mixture to the pot and stir gently
Simmer for 3 minutes more, taking care not to let the soup boil once the miso has been added
Serve immediately
Note: if you have to choose one miso, the barley is more medicinal

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