Kinpira Miso Soup & Mochi

By Nicola McCarthy

Serves 3

A wonderfully warming & strengthening soup for cold winter days

1” Fresh Burdock or Dried Burdock
1” Carrot
1” Fresh Daikon
Tofu - cubed (optional)
3 cups water (1 cup per person)
Instant Wakame (5 pieces per person)
1 piece Genmai Mochi Kuro Mame with Black Beans/Mochi Kiri with Brown Rice
½ ” Fresh Ginger
1 rounded spoon per person Genmai Yamaki Miso (Brown Rice) or Mugi Yamaki Miso (Barley) Miso
Spring Onion/Parsley to garnish

Slice burdock into thin matchsticks, put immediately into pan of water (to prevent it turning brown), or if using dried burdock, soak in water for
15 minutes first
Bring burdock to boil and simmer for 5/6 minutes
Cut carrot and daikon into thin matchsticks
Add carrot & daikon to pan and cook for a further 3 or 4 minutes
Add instant wakame and small cubes of mochi (the mochi can be cut into cubes and deep fried first if you like & added at the end, these are like chewy croutons!)
Dissolve Genmai Miso/Mugi Miso (rice or barley) in a little water and add to soup, turn down flame to low and simmer gently for 4/5 minutes
Add grated ginger juice, this will warm you!
Serve in bowls with chopped spring onion or parsley to garnish
For a more filling meal, serve with Calasparra Short Grain Brown Rice and blanched seasonal greens.

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