You know what’s the best part of the holiday season (well, besides the gifts)? It’s spending time with family members! My family members from Hong Kong came to visit for the Thanksgiving break and shared this soup recipe with me. This recipe is great for those experimenting with burdock root for the first time. According to traditional Chinese herbalists, burdock root (also known as gobo in Japanese) is a diuretic and blood purifying agent. Adding lily bulbs and corn makes this soup sweeter, as well as makes it rich in fiber and antioxidants.
Total Time: 4.5 hours
1 fresh burdock root, peeled and diagonally sliced
4 pieces fresh lily bulb
1 corn on cob, sliced into chunks
2 carrots, peeled and diagonally sliced
1 medium apple, peeled, cored, and diced
55g dried green beans
55g dried barley
305g pork short ribs
1 piece of dried date
3 slices of ginger, peeled
1 piece of dried tangerine peel
7 quarts water
Salt to taste
1) Wash and soak dried green beans and dried barley in some water for approximately 15 minutes.
2) Thoroughly wash the fresh lily bulbs. Trim and discard the heads and ends.
3) Add all ingredients to the stockpot. Let simmer at a medium heat for 4 hours. The soup should
have reduced by approximately 20%.
4) Skim the foam from the top of the soup.
5) Add salt to taste. Serve hot or store in the refrigerator when cooled.
Pork short ribs add a savory sweetness to the soup in the original recipe. However, this soup can be easily made with an alternative vegetarian recipe. Simply omit the pork short ribs, and compensate for the sweetness by increasing the pieces of dried dates from 1 to 3.