Ingredients

• 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

Preparation Method

1. Prepare stock. Scrub burdock, cut in 2-inch-long julienne strips and immediately place in cold water to prevent discoloration.
2. Cut carrot similarly but a little thicker.
3. 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.
4. Add mirin, scallions, and cabbage. Cook 5 minutes more.
5. 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.
6. When cabbage is just tender, add mochi and shoyu (if using), and gently simmer 1 minute more.
7. 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