Hearty Kimpira Stew
by Alicia Silverstone’s The Kind Diet
Sesame oil
1 cup burdock, sliced into thin matchstick pieces
Pinch of fine sea salt
1 cup carrots, sliced into thin matchstick pieces
1 cup lotus root, sliced into thin rounds
1 cup thinly sliced kabocha squash (peel only if the squash is not organic)
1 cup onion, diced
1 tablespoon sweet white miso*
1 tablespoon barley miso
Directions:
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. Sauté for 5 minutes, stirring constantly. If the burdock starts to stick to the bottom of the pan, add a little more oil or a little 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 to 40 minutes (until veggies are very soft.) Add more water from time to time 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 can add more miso later to taste). Slowly add the diluted miso mix 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.
*If you have to choose one miso, barley is more medicinal