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Enoki Burdock Soup

From THE WILD VEGAN COOKBOOK

Asian chefs prize the enoki mushroom (velvet foot) for the magic it imparts to soups. You'll certainly agree when you try this recipe—one of my best soups.

6 cups vegetable stock
1-1/4 cups very thinly sliced burdock root or sliced carrots
2 tablespoons sesame oil
6 cups enoki mushroom caps, sliced
3 celery stalks, sliced
1 tablespoon peeled and finely chopped fresh ginger
4 cloves garlic, chopped
3 tablespoons kudzu or arrowroot
1/2 teaspoon freshly ground anise seeds
3/4 teaspoon freshly ground celery seeds (1/2 teaspoon seeds)
1 teaspoon freshly ground Szechuan pepper (1/2 teaspoon peppercorns) or 1/2 teaspoon freshly ground white pepper (1/4 teaspoon peppercorns), or to taste
1-1/4 cups drained silken tofu, diced

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.

Serves 6

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