½cupburdock root, peeled and sliced into thin slices
½cupcarrots sliced into ½ inch slices
½cupbeets, well scrubbed and sliced into ½ inch quarters
½cupcabbage thinly sliced
½cupred onion, minced
2leeks, well-rinsed and sliced into ¼ inch slivers
½cupshiitake mushrooms, sliced
2cloves garlic
1tablespoonminced fresh ginger
2tablespoonsextra-virgin olive oil
2tablespoonsfresh cilantro
5cupslow sodium chicken or vegetable broth (or water)
2tablespoonslight miso
2scallions, minced
Instructions
Sauté burdock, carrots, cabbage, beets, leeks, onion, shiitake, garlic, and ginger in olive oil (in large stock pot) for 10 minutes.
Add broth or water and bring to a low boil. Lower heat, cover and simmer for 20 minutes or until vegetables are tender. Dilute miso in small amount of hot broth and add to soup. Turn off heat, add scallions, cover and let stand for 5 minutes.