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Velvet Shank and Burdock Soup
Velvet Shank and Burdock Soup is a modern Fusion recipe for a classic vegetarian wild food soup of burdock root and velvet shank mushrooms cooked in vegetable stock flavoured with Asian spices. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Velvet Shank and Burdock Soup.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Wild FoodSpice RecipesFusion RecipesFusion Recipes
This recipe was originally prepared with Asian enoki mushrooms, but the related velvet shank wild mushrooms makes an excellent wild-sourced alternative.
Ingredients:
1.5l vegetable stock
180g very thinly sliced
burdock root and/or sliced carrots
2 tbsp sesame oil
800g sliced velvet shank mushrooms sliced
3 celery sticks, sliced
1 tbsp peeled and finely chopped fresh
ginger
4 babt bok shoi, sliced
4 garlic cloves, chopped
3 tbsp
arrowroot
1/2 tsp freshly ground
aniseeds
3/4 tsp freshly ground
celery seeds
1 tsp freshly ground
Szechuan pepper
200g drained tofu, diced
2 spring onions, thinly sliced, to garnish
4 tbsp sesame seeds
Method:
Add 1.2l of the stock in a large pan along with the burdock root and bring to a simmer over medium heat. Reduct the heat, cover the pan and allow to simmer gently for 15 minutes.
Meanwhile add the sesame oil to a large skillet and use to stir-fry the mushrooms, celery, ginger and garlic for about 6 minutes. Mix the arrowroot with the remaining stock in a bowl, whisk to combine then add to the burdock stock. Also transfer the contents of the wok to the burdock pan.
Return the pot to a boil then reduce to a simmer, add the bok choi, cover and cook for 10 minutes. Ladle into soup bowls, garnish with spring onions and sesame seeds and serve immediately.
