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


Gobo to shungiku no misoshiru / miso soup with burdock root and garland chrysanthemum

The distinctive nutty taste of shungiku together with its hint of bitterness and refreshing note match the deep flavor and aroma of gobo burdock root amazingly well. A very satisfying miso soup.

1/2 of recipe:
28 calories; 2.5 g protein; 0.6g fat; 6.2 g carbohydrate; 3.8 g net carbs; 250 mg sodium (with reduced-sodium miso, 310 mg with regular miso); 0 mg cholesterol; 2.4g  fiber


10-12 cm gobo burdock root (50 g in photo)
Handful shungiku garland chrysanthemum (46 g in photo)
250 cc dashi
2 tsp miso
1/2 tsp yogurt


Sasagaki diagonally slice gobo, and soak in water.
Remove shungiku leaves from stems. Slice stems diagonally , and chop leaves into 3-4cm.


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

Once boiling (steam comes out of pot), reduce heat, and simmer until gobo is tender, about 6-7 minutes.


Meanwhile, take some dashi from pot, add to miso and yogurt, and mix well.


When gobo is tender, remove cover, and add shungiku stems.

When shungiku stems are done (brighten), add miso + yogurt mixture, and heat soup through.
Add shungiku leaves, and mix.
Ready to serve.

  • This can be prepared in advance through Process 3 or the second step (adding miso) in Process 4. The color of shungiku, especially that of leaves, becomes dull when kept in hot soup for a long time, so add leaves immediately before serving.
  • When adding yogurt to miso soup, make sure to heat the soup to near boiling in order to get rid of the sourness. However, be careful not to boil the soup after adding miso, as it reduces the aroma and flavor.

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