Chinese Burdock Root & Kei Chi (Wolfberry) Soup

Occasionally my mind goes blank for I run out of ideas on what to cook. When time is on my side, I can plan and work on finding the ingredients. But after a tiring day at work, my brain does not function very well yet I still prefer to cook at home.  Earlier in the office I was asking my colleagues on the types of soup they prepare and specifically on the burdock roots which I have seen in the supermarket nearby my home. 

My Chinese colleagues encouraged me to try the roots.  They also shared their expertise on how to prepare a soup with the roots.  I listened to their version but preferred to cook my own style.  While I was driving home, I was trying to figure out on what else should I add into the soup. Chinese style means other Chinese ingredients as well.  Since my panty is filled up with lots of ingredients, I only bought the root.  I was glad my memory did not fail me because when I rumbled my pantry and fridge, out came the rest of the ingredients.  

You don't need to fry or sauté any of the ingredients as the cooking involves simmering only. Be careful when you clean and cut the root because the sticky texture may glide your knife aside. Scrub the root thoroughly and after slicing, rinse a few times. I used the powdered vegetable stock, that practically says why my soup is yellowish in color.  You can also use cubed chicken or anchovies stocks and add meat for the non-vegetarian version.

Warm up your palates with this pleasant and pleasing soup!!!! 

Ingredients

1 stick (about 200g) of burdock root - wash, remove the skin and slice into medium size pieces

50g kei chi - soaked to soften

4-5 pieces Chinese black fungus - soaked to soften and sliced

1 sheet of fucuk/dried soy sheets - soaked and torn into large pieces

1/2 liter vegetable stock

Spring onions as needed - sliced thinly

5 garlic - smashed

Few drops of sesame oil

Salt to taste

Method

Simmer garlic, sliced roots and vegetable stock together.

Continue simmering till the roots becomes soft and tender.

Add in kei chi, fungus and fucuk.

Simmer for another 5 mins and off the heat.

Before serving, garnish with spring onions and drops of sesame oil.

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