- ½ cup minced onion
- ½ cup minced carrot
- ½ cup minced burdock
- ½ cup minced lotus root
- 2 tablespoons sesame oil
- 1 tablespoon barley miso diluted in a little water
- 1 teaspoon grated ginger
- ½ teaspoon orange rind
- 1 cup spring water
Heat the oil in a pan and sauté the vegetables in the following order, onion, carrot, lotus root and burdock.
Add enough water to cover the vegetables.
Cover with a lid and simmer on a low flame for at least 1 hour or until soft.
Add the diluted miso and cook for 3 minutes.
Add the ginger and orange rind and stir gently.
Remove from heat and serve over hot brown rice.