Try this strengthening and energising récipe!
Preparation: 10 min
Total time: 40 min
- 1 Carrot, burdock, lotus root, onion and pumpkin.
- 1 tbsp Mugi miso
- 1 tbsp Sweet Miso (rice miso or shiro miso)
- 1 tbsp ginger juice (grated and squeezed)
- 1 tbsp Toasted sesame oil
- Soak the burdock and the lotus root for 30 min.
- Chop all the vegetables into matchsticks of the same size.
- Brush the bottom of a saucepan with the toasted sesame oil and then sautée the burdock (drained, without the water) and the lotus root for 2 or 3 minutes and add a pinch of salt.
- Add the carrot and cover with water.
- Bring to boil and then lower the fire to the minimum and cook for about 30 or 40 minutes.
- Gradually add more water if necessary.
- Add the onion and the pumpkin and keep cooking until tender.
- Mix the mugi miso (barley miso) and the shiro miso (White miso) in equal quantities, enough to give the soup a good flavour but not a salty one. Dilute the mixture in a little bit of water from the soup.
- Add the diluted miso back to the soup, cover and cook for 5 more minutes on low fire.
- Add the ginger juice (grate it first and squeeze it), chopped chives and turn off the fire.
- Serve immediately.
Kimpira is a long sauté (20 mins. aprox.) with very little water, a little bit of sesame oil and shoyu. Kimpira is a contracting recipe, (i.e. yang). It helps to warm up the organs and keep energy inside the body during the winter months. It provides stability and it strengthens the organs and the blood. As well as that, it is an alkalizing dish which boosts digestion and strengthens the kidneys.
In this case we are going to cook kimpira soup for a longer time also including miso (fermented soy paste). This dish is ideal to strengthen the bones and the blood. It is excellent for winter colds and a lot better than chicken stew.