1. Place 5 cups of the stock and the burdock root in a large saucepan and bring the pot to a simmer over medium heat. Reduce the heat to low, and simmer, covered, for 15 minutes.
2. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the mushrooms, celery, ginger, and garlic and cook, stirring, for 10 minutes.
3. In a small bowl, mix the kudzu into the remaining 1 cup stock with a whisk or fork. Then stir the kudzu mixture into the boiling stock, along with the cooked vegetable mixture and the remaining ingredients. Bring the pot to a boil over medium heat, stirring often. Reduce the heat to low, cover, and simmer for 10 minutes. Serve hot.