- 8 cups shiitake dashi stock or kombu dashi stock
- 1 burdock root
- 1 large carrot
- 1 tsp sea salt
- 8 fresh shiitake or white mushrooms, sliced
- 1 tbsp Mitoku Organic Mirin
- 3 scallions, trimmed and cut in 1-inch lengths
- 4 Chinese cabbage leaves (or other tender greens), chopped
- 6 pieces Mitoku Mochi (2 x 21 inches)
- 1 ⅓ cup mellow Mitoku Organic Sweet White Miso (to taste), or 2 tbsp Mitoku Organic Shoyu Soy Sauce
- Prepare stock. Scrub burdock, cut in 2-inch-long julienne strips and immediately place in cold water to prevent discoloration.
- Cut carrot similarly but a little thicker.
- Drain burdock and add to stock along with salt. Simmer 10-15 minutes, then add carrots and mushrooms. (If dried shiitake are used, they must be soaked and stemmed before slicing.) simmer 10 minutes.
- Add mirin, scallions, and cabbage. Cook 5 minutes more.
- While soup is cooking, cut the mochi squares into bite-sized pieces and place on lightly oiled cookie sheet. Bake at 350°F until slightly brown and puffy. (Check frequently to avoid overcooking.) Remove and set aside.
- When cabbage is just tender, add mochi and shoyu (if using), and gently simmer 1 minute more.
- Dissolve miso in a little of the broth before adding it to soup. Let soup sit 1-2 minutes before serving.
Recipe by John & Jan Belleme