(recipe from Christina Cooks)
1 inch piece kombu
2 dried shitake mushrooms, soaked until tender (I just used about 8 fresh, sliced shitakes)
1 cup diced fresh daikon
1 cup burdock
1 cup diced winter squash
1 cup diced carrot
Organic soy sauce
Juice of 1/4 fresh lemon
3-4 sprigs fresh flat-leaf parsley, coarsely chopped
Layer the veggies in a heavy pot in the order listed. Add 1/3 cup spring or filtered water and a splash of soy sauce and bring to a boil over medium heat. Reduce heat to low and cook until carrot is soft, about 20 minutes. Season to taste with soy sauce and simmer, uncovered until any remaining liquid cooks away. Stir gently to incorporate lemon juice and parsley and serve hot.
(I altered this a lot! I used the same veggies, layered as instructed, but then covered with vegetable broth completely for a soupier mix. Also, added lots of curry-like spices, just to give more flavor. I also peeled the squash and burdock. These are all supposed to be cleansing veggies that help prevent sniffles, aches, and pains.)
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