Ingredients

• 1 cup burdock, sliced into thin matchstick pieces
• 1 Pinch of fine sea salt
• 1 cup carrot, 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 (see note)
• 1 tablespoon barley miso

Directions

1. Brush the bottom of a soup pot lightly with oil
2. Place the pot over medium heat
3. When the oil is hot, add the burdock and a pinch of salt
4. Saute for 5 minutes, stirring constantly
5. If the burdock starts to stick, add a little more oil or water
6. Layer the carrot, lotus root, and squash on top of the burdock
7. Cover the vegetables with water and bring to a boil
8. Lower the heat and simmer, covered for 30-40 minutes, or until the veggies are very soft
9. Add more water as needed if the water level becomes too low
10. Add the onion to the pot and simmer until very soft, about 10-15 minutes
11. 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)
12. Slowly, add the diluted miso mixture to the pot and stir gently
13. Simmer for 3 minutes more, taking care not to let the soup boil once the miso has been added
14. Serve immediately
15. Note: if you have to choose one miso, the barley is more medicinal