>> 8 cups vegetable broth
>> 6 slices bacon
>> 1 cups sliced burdock root
>> 1 cup chopped green onions
>> 1/2 cup chopped celery
>> 1 cup sliced daikon root
>> 1/4 cup Enjuku Koji miso (add more if desired)
In a large saucepan, place the bacon and cook over medium heat. As the bacon nears completion, add in the burdock, celery and onions; sauté until the burdock has softened, about 10 minutes. If there is not enough bacon grease to sauté, add in some coconut oil.
Add in the vegetable broth and miso, making sure that the miso properly blends well in the liquid. Turn heat up to high. Just before the soup reaches the boiling point, place the daikon root into the soup. Reduce heat and simmer 15 minutes.
Ingredient Tip: For those who are vegetarian, swap out the bacon for tofu, and use coconut oil to sauté. If desired, eliminate bacon or tofu all together.
Ingredient Tip: If desired, add an extra ½ cup or so of each vegetable.
Wild Edibles in Recipe: Burdock
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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