Seven-Vegetable Miso Soup

• 1/2 cup burdock root, peeled and cut into 1-inch matchsticks
• 1 cup sweet potato, peeled and diced
• 1-inch piece fresh ginger, peeled and minced
• 2 scallions, green and white parts thinly sliced
• 1 teaspoon soy sauce
• Salt
• 1/2 cup soft tofu, diced
• 6 shiitake mushrooms, stems removed and thinly sliced
• 1/4 cup sweet white miso
• 2 tablespoons dried wakame, soaked in 1/2 cup cold water
• 1 egg, lightly beaten (optional)
• 1 cup coarsely chopped fresh cilantro leaves

1. Put the burdock, sweet potato, ginger, scallions, and 5 cups water in a saucepan.
2. Cover and bring to a boil over high heat.
3. Decrease the heat and add the soy sauce and a dash of salt.
4. Simmer, covered, for 15 minutes.
5. Add the tofu and shiitakes and simmer, uncovered, for 5 minutes more.
6. Place the miso in a small bowl and add 1/2 cup of the hot broth.
7. Use a fork to break up the miso and whisk it until smooth.
8. Drain the wakame and add it to the saucepan.
9. Add the egg if using and stir.
10. Turn off the heat and stir the dissolved miso into the saucepan.
11. Taste and season with salt, if necessary.
12. To serve, divide the cilantro leaves evenly among the bowls and ladle the hot soup on top.

burdock root, sweet potato, ginger, scallions, soy sauce, salt, soft tofu, shiitake mushrooms, sweet white miso, dried wakame, egg, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/seven-vegetable-miso-soup-381344 (may not work)