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).
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
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.