I invented this recipe today because I really wanted a creamy soup using Japanese ingredients. It's vegan and it will fill you up!
2 cloves garlic
2 long sticks burdock, cleaned, peeled and cut into 2-inch pieces
1 tablespoon vegan margarine
2 cups vegetable stock
1/4 cup flour
2 cups soy milk (or a bit more to taste)
2 tablespoons soy sauce
a bit of fresh mitsuba
a sprinkle of black pepper
Heat margarine in a saucepan until bubbly. Add onions and garlic, saute until soft. Add burdock and saute a bit more. Add vegetable stock and bring to a boil. Cook until the burdock is soft, about 20 minutes. Add flour and saute for a few minutes. Add soy milk and soy sauce and blend until smooth. Sprinkle with pepper and garnish with mitsuba.
Tuesday, March 16, 2010
Last night we made kenchinjiro, which is a kind of miso stew. As Y dug in, he remarked, "Wow...this shiitake is surprisingly meaty!" I couldn't agree more. Dried shiitakes have a much stronger taste than fresh ones for some reason. And as a bonus, you can use the soaking water for soup stock!