Burdock Root Soup

To tell you the truth, I have never cooked burdock root before. Honestly, never ever. Not even once though I have seen this long stick kinda thick root in supermarkets. There's been moments I was so close in buying, then again, I didn't have any clue whatsoever what I should do with it or how to go about cooking it. On this particular day, I asked the Chinese lady (Hakka Noodles, Teochew Steamed Fish, Hong Kong Style Steamed Fish, Egg Foo Young, Sichuan Chilli Prawns & Yong Tau Foo) who was standing beside me at the hypermarket and picking one of the roots. Some exchange of good ideas, she telling me I can use it for making soups. Alright. Game on. Back home, I got down to cooking and I actually made a vegetarian (Chinese Vegetarian Winter Melon Soup, Chinese Tofu Soup, Chinese Vegetarian Noodle Soup & Vegetarian Chow Mein), and nutritious Burdock Root Soup. Not bad. In fact I must say a winner. All about showcasing those other Chinese ingredients I already had at home for the birth of this delicious Burdock Root Soup. Ohlalala!! Burdock root, wolfberries/kei chi, black fungus, fucuk/dried soy sheets, vegetable stock and garlic, garnished with spring onion (Tea Eggs, Chick Kut Teh, Chap Chai & Wanton Soup).

Ingredients

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

50g kei chi - soak to soften

4-5 pieces Chinese black fungus - soak to soften and slice

1 sheet of fucuk/dried soy sheets - soak and tear into large pieces

1/2 litre vegetable stock

Spring onion as needed - slice thinly

5 garlic - smashed

Few drops of sesame oil

Salt to taste

Method

Simmer garlic, sliced roots and vegetable stock to soften the roots. 

Add kei chi, fungus and fucuk.

Simmer for another 5 mins and off the heat.

Before serving, garnish with spring onion and drizzle sesame oil.