All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo to ninjin, enoki no misoshiru / miso soup with burdock root, carrot and enoki mushrooms

Burdock root gives lots of deep flavor while enoki mushrooms add a faint sourness. Thinly sliced vegetables liven up this hearty miso soup.


10 cm gobo burdock root
1/2 small carrot
Small handful enoki mushrooms (70 g in photo)
Several chives
300 cc dashi
1 tbsp miso


Sasagaki diagonally slice gobo, and immediately soak in cold water to prevent discoloration.
Julienne carrot.
Remove root ends of enoki, and cut in half.
Finely chop chives.


In a pot, put dashi, gobo and carrot, and bring to boil.

Skim, and simmer on medium to medium low heat until gobo and carrot are tender.


Add enoki, and continue cooking until done, another 1-2 minutes. 


Turn off heat, and add miso (miso has been loosened with dashi from pot in photo).
Serve in individual bowls, and top with chives.

  • If dashi level goes down while simmering, add more dashi or water, otherwise the final soup will be salty.
  • If pairing this soup with hearty dishes, the amount of gobo, carrot and enoki can be reduced by half.
  • For the green garnish, green onion and mitsuba are good substitutes.

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