Put the prepared slices of burdock root, potato, and onion into a heat-proof dish, wrap loosely in plastic wrap, then microwave for 3 to 4 minutes at 500 W.
Combine the microwaved vegetables with the soup ingredients, process in a mixer, then transfer to a pot. Bring to a boil, then simmer for 5 minutes. Add seasonings as a finishing touch.
Story Behind this Recipe
The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.
To prepare the vegetables: Thinly slice the burdock root, soak in vinegar water, then rinse with water. Cut the potato into 5- to 7-mm slices and soak in water. Thinly slice the onion along the grain.