Burdock root soup
If you like this article, please share:RECIPE FOR BURDOCK ROOT SOUP
Source: Adapted and modified from 美食杰
Ingredients:
400g pork ribs – note 1
1 burdock root (牛蒡) (300g) – note 2
1 medium sized carrot (胡萝卜)(200g)
1 large fresh corn of the cob (玉米) (350g)
4 -5 candied dates (蜜枣) – note 3
1.8 liter water
Salt to tasteMethods:
- Scald pork ribs in boiling water for a while. Drain and rinse under running cold water. Set aside.
- Wash burdock root, use a knife/ kitchen metal scrubber to scrub off the outer layer. Rinse and cut into slices (about ½ inch thickness). Soak immediately into vinegar diluted water for 2-3 minutes to prevent discoloration. (note 4)
- Remove the outer leaves and thin hairs (silk) of the corn, wash and rinse. Cut into chunks.
- Peel carrot. Rinse and cut into chunks.
- Rinse candied dates.
- Put water in a large pot and bring it to a boil. Add in all the ingredients and bring to another boil again. Then reduce heat and simmer for 2 hours.
- Add salt to taste (optional). Serve. (note 5)
Notes:
- You can substitute it with lean pork or chicken.
- Burdock roots can be found in either supermarket (ie NTUC) or wet market. They come in different sizes. The length is usually between 2.5ft to 3ft and the diameter varies from 2cm to 4cm.
- The function of candied dates is to enhance human immunity and inhibits cancer cells. It also helps to prevent allergic and enhance appetite.
- Burdock root can get oxidized easily. Even if it’s soaked in vinegar diluted water, it will still turn a bit greyish after cooking. Even then, not to worry, it’s still absolutely fine to be consumed.
- Use an oil filter to remove any scums or oil that float on the surface.
- When scrubbing the outer skins of burdock roots, be careful not to let the scrubbed skins stain your shirt.
- A good quality burdock root must be heavy, firm and thick.
- Wrap burdock root with newspapers and store in the fridge to maintain freshness.
37 Comments
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LK, this soup looks so good and is so nutritious too! Thanks for sharing your wonderful recipe 🙂
Jen (SW): Thanks!! Do try it out soon! 😉
Very nutritious, I should buy burdock root more. 😉
Ching (LCOM): Yes, it’s a great soup for the entire family! 😉
It must have been age ago that I had burdock root…the soup looks nutritious and delicious.
Angie: Can you find burdock at your place? 😉
Thanks for sharing this recipe, I am searching for long time on how to make burdock root soup! 🙂
Alice: It’s my pleasure to share! Do try it out soon and share with me your feedback. 😉
I’ve never had burdock root before but from the way you’ve described it, I’m sure it’s delicious in this soup!
Joanne: Yes, it’s tried and tested by my son. 😉
Indeed. Burdock seems to look like a “slender” version of 淮山 🙂 but they are different. I was planning to use them to cook soups too but have not got my hands to any burdock root yet.
Tigerfish: Give this recipe a try if you can find them. 🙂
Japanese use Gobo (that’s how we call it) in many dishes. I really like this crunchy texture along with lotus root. It’s been my favorite vegetables for a long time. It sounds funny when I say I like “root” vegetable…but it’s true, I love them. 🙂 Your soup looks super delicious! It’s perfect for fall/winter comfort meal.
Nami (JOC): Thanks!! Though I haven’t tasted gobo with lotus root, it sounds very delicious to me. Yum! 😉
I have heard so much about burdock but just dont know how to cook. Now that you have shared, I shall try this one day.
Chris: Do try it out soon! Happy trying! 😉
I think this is my first time to encounter birdock root…
Peachkins: Burdock root is new to me too! 😉
I shall conjure this up for my cousin then! He’ll love it probably ~ with his tastebuds that love healthy stuff. Cheers to you! Thanks ^^
Chickenalex: Thanks for dropping by!! Hope it will suit your cousin’s tastebud. 😉
My family definitely loves this 🙂
Never cook soup with burdock roots b4, now I shall try this recipe – tq 🙂
Alice: Try it out soon! 😉
Hi LK,
I love soup especially with Chinese herbs.
I made burdock soup one night and it gave out a nice aroma.
Will try to make more burdock meals it’s good for us!
I find by adding corn to soup always a winner for the kids .. It’s the sweetness!
Thank you,
Lisa
Cookng Sisters
Lisa: Do give this recipe a try! 😉
Hi,
Can I use black vinegar ?
I find that handling the burdock is a challenge. It turns black easily.
Ling
Ling: If you soak the burdock into black vinegar, wouldn’t the burdock look black even before it turns black? I haven’t tried it before but you’re free to do your experiment. 😉
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Hi can i know where to get burdock root? NTUC?
Elaine: I bought mine from NTUC. There are two types of burdock: Chinese and Japanese. I use the former for this soup recipe. 😉
I am a vegetarian so can I substitute something else for the pork or chicken meat?
Jacqui: Maybe you can try vegetarian mock meat or dry shiitake mushrooms. 🙂
Thank you! Of course, why didn’t I think of shiitake mushrooms?
Jacqui: You’re most welcomed! 🙂
Hi! I almost mixed this up with Hwai san when looking for it at NTUC. Where did you get your burdock root from? Can’t seem to find it in Singapore 🙁
Jayce: Burdock root can be easily found in supermarket and wet market. The one I used for making the soup is from China. 🙂
Why is it sticky ? Do I need to wash off the stickiness before cooking ?
Alicek: Sorry for the confusion. It is not sticky but it will oxidize very fast.:)