Yield: Serves 4
- 2 tbsp olive oil
- 1 cup chopped onions
- 3 cups diced turnips
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms
- 1 piece dried ginseng root
- 5 cups stock
- 3 tbsp soya sauce
- 3 tbsp herbed vinegar
- 1 tbsp burdock syrup
- 1/4 cup fresh chopped parsley
- 1/4 cup hot sauce
- 1 carrot, cut into matchsticks
- 8 oz firm tofu, cut into 1/2-inch (1cm) cubes
- 1/4 chopped green onions
- 1/4 cup chopped fresh coriander
- In a large saucepan, heat oil over medium heat. Add onions and saute for 5 minutes or until 5 minutes. Stir in turnip and garlic, cook another 5 minutes. Stir in mushrooms, ginseng, stock, soy sauce, vinegar, and syrup; cover and simmer for about 25 minutes or until vegetables are tender. Stir in parsley and hot sauce.
- Remove ginseng root; chop fine and return to soup.
- Divide garnish among 4 bowls; ladle hot soup over.
If you have the time in step 1, simmer this soup on low heat for 2 or 3 hours instead of 25 minutes. Keep the lid on in order to trap water soluble nutrients that would otherwise escape in the steam.
Substitute: Burdock or dandelion for ginseng; Molasses or maple syrup for burdock syrup.
Add: 10 oz package fresh spinach, coarsely chopped, in the last 3 minutes.
Omit: Ginseng if unavailable.
Recipe Source: Healing Herbs Cookbook by Pat Crocker