Ingredients with Measurements:
- 1 large atama (burdock root), peeled and sliced thinly
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- 1 tablespoon red pepper flakes
- 4 cups vegetable broth
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup chopped kale
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Grater
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add onions, garlic, and ginger and sauté until onions are translucent.
2. Add atama and red pepper flakes and sauté for another 5 minutes.
3. Add vegetable broth, carrots, celery, and mushrooms. Bring to a boil and then reduce heat to a simmer.
4. Simmer for 20 minutes or until vegetables are tender.
5. Add kale, soy sauce, and rice vinegar. Simmer for another 5 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 5g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- Atama can be substituted with daikon or turnips.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add cooked rice or noodles for a heartier soup.
- Use different vegetables such as bok choy or spinach.
Tips and tricks:
- Make sure to slice the atama thinly to ensure it cooks evenly.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Add more broth if you prefer a thinner soup.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Asian-style coleslaw
- Steamed dumplings
- Grilled vegetables
Troubleshooting advice:
- If the soup is too spicy, add more broth or coconut milk to tone down the heat.
- If the vegetables are not tender enough, simmer for a few more minutes until they are cooked to your liking.
Food safety advice:
Make sure to wash all vegetables thoroughly before using.
Food history:
Atama, also known as burdock root, is a popular ingredient in Japanese cuisine. It is believed to have medicinal properties and is often used in traditional medicine.
Flavor profiles:
This soup is spicy and savory with a slight sweetness from the atama.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A