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Knot Soup

From THE WILD VEGETARIAN COOKBOOK
Is it soup or is it knot soup? Maybe it’s both. Either way, the tangy flavor of Japanese knotweed mellowed out by vegetable broth and tofu-cream cheese results in a winner you'll knot regret having made.
4 cups vegetable broth
3-1/2 cups young Japanese knotweed shoots or rhubarb, sliced
1 cup tofu-cream cheese

1. Simmer the knotweed in the broth 5 minutes or until tender.

2. Stir in the tofu-cream cheese and serve.

Serves 6

Preparation Time: 20 minutes

More Japanese Knotweed Recipes

Apple and Knotweed Pie
Knotweed Sherbet
Knot Ice Cream
Steamed Knotweed Sesame
Strawberry-Knotweed Cobbler
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