This soup employs both great local produce generally found in early spring and medicinal organic burdock root from Arbor Teas. Arbor Teas’ daily mission is to find the world’s most fantastic organic teas and herbs and deliver them to our customers as sustainably as possible. All loose-leaf teas and herbs are certified organic and packaged using backyard compostable materials. In addition to a carefully curated organic tea catalog, Arbor Teas offers locally made Matcha bowls and ceramic mugs.
Ingredients:
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 8 oz shiitake mushrooms, stems trimmed & thinly sliced
- 8 oz cremini mushrooms, stems trimmed & thinly sliced
- 3 Tbsp low sodium soy sauce
- 3 small organic bok choy, cleaned & chopped
- 2 cups roughly chopped organic kale (ribs removed)
- 3 medium organic carrots, sliced into rounds
- 3 Tbsp Arbor Teas Organic Burdock Root
- 8 cups low-sodium organic vegetable broth
- Salt and pepper, to taste
- 2 Tbsp white miso (optional, but adds more umami)
- Toasted sesame seeds (for garnish)
- Green onion, chopped (for garnish)
Dice the onion and add it to a large soup pot over medium-low heat. Optionally, add 1-2 Tbsp water or vegetable broth to prevent sticking.
After the onion cooks for about 3 minutes, add minced garlic to the pot and continue cooking. Continue to saute until the onion is softened, about 5-7 minutes. Stir occasionally and add additional broth, if necessary to prevent sticking.
Add the sliced mushrooms to the pot. Stir mushrooms and onion gently, and cook over medium-low heat until juices have been released and mushrooms begin to brown.
After mushrooms begin to brown, add bok choy, soy sauce, kale, carrots, and burdock root to the soup pot. Gently pour in 8 cups (2 quarts) of low-sodium vegetable broth and increase heat to high. Once the soup begins to boil, reduce the heat to low and cover. Simmer soup for 15-20 minutes, stirring occasionally.
Season with salt and pepper to taste. Allow soup to cool slightly before adding optional miso. Stir well to ensure the miso fully dissolves into the soup. Garnish with toasted sesame seeds and chopped green onion.