I made cauliflower and winter root vegetables into a white miso flavored soup. The soup stock is made with dried daikon radish and dried shiitake mushrooms. The burdock root is also a delicious source of soup stock.
Wash the dirt off the burdock root, and shave it (as if you're sharpening a pencil) into pretty thick shavings.
Cut the onion into wedges, then cut each wedge into 4 pieces crosswise. Cut up the carrot roughly. Cut the cauliflower and starchy root vegetable into bite-sized pieces.
Heat up the vegetable oil in a pan and stir fry the burdock root. Stir fry over medium heat slowly to bring out the sweetness of the burdock root. It will start to smell sweetly aromatic.
Once the burdock root starts smelling nice, add the onion and stir fry. When the onion is translucent, add the carrot and continue stir frying.
Add the rest of the ingredients - the cauliflower, starchy root vegetable, dried shiitake mushroom, dried daikon radish and 1 cup (200 ml) of water. Cover the pot with a lid and simmer.
After simmering for about 15 minutes, add the white miso and shio-koji to taste. Add the soy milk last and heat. Be sure not to let it boil.
You only need to rinse the dried shiitake mushroom. If you soak it in water, the flavors will leech out. Break the dried shiitake mushroom up with your hands before adding it to the pot.
Story Behind this Recipe
I had a little leftover cauliflower, so I added root vegetables to make a chunky ingredient-packed soup. You can use this soup to finish off leftovers.
Don't pre-soak the dried shiitake mushroom or daikon radish. Use whatever potato-like starchy root vegetables you have. You don't have to add water to cover the vegetables, since the pot is covered with a lid while cooking. If you let the soy milk come to a boil it will get grainy. If you don't have any shio-koji, just use salt.