Burdock root soup | Food-4Tots | Recipes for Toddlers

18 September 2011 | 37 comments
Posted in Chinese, corns, Featured Articles, soup, vegetable

RECIPE FOR BURDOCK ROOT SOUP
Source: Adapted and modified from 美食杰
Ingredients:
400g pork ribs – note 1
1 burdock root (牛蒡) (300g) – note 2
1 medium sized carrot (胡萝卜)(200g)
1 large fresh corn of the cob (玉米) (350g)
4 -5 candied dates (蜜枣) – note 3
1.8 liter water
Salt to taste
Methods:
Scald pork ribs in boiling water for a while. Drain and rinse under running cold water. Set aside.
Wash burdock root, use a knife/ kitchen metal scrubber to scrub off the outer layer. Rinse and cut into slices (about ½ inch thickness). Soak immediately into vinegar diluted water for 2-3 minutes to prevent discoloration. (note 4)
Remove the outer leaves and thin hairs (silk) of the corn, wash and rinse. Cut into chunks.
Peel carrot. Rinse and cut into chunks.
Rinse candied dates.
Put water in a large pot and bring it to a boil. Add in all the ingredients and bring to another boil again. Then reduce heat and simmer for 2 hours.
Add salt to taste (optional). Serve. (note 5)
Notes:
You can substitute it with lean pork or chicken.
Burdock roots can be found in either supermarket (ie NTUC) or wet market. They come in different sizes. The length is usually between 2.5ft to 3ft and the diameter varies from 2cm to 4cm.
The function of candied dates is to enhance human immunity and inhibits cancer cells. It also helps to prevent allergic and enhance appetite.
Burdock root can get oxidized easily. Even if it’s soaked in vinegar diluted water, it will still turn a bit greyish after cooking. Even then, not to worry, it’s still absolutely fine to be consumed.
Use an oil filter to remove any sc*ms or oil that float on the surface.
When scrubbing the outer skins of burdock roots, be careful not to let the scrubbed skins stain your shirt.
A good quality burdock root must be heavy, firm and thick.
Wrap burdock root with newspapers and store in the fridge to maintain freshness.

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37 Comments

Smoky Wok (Jen) says:
18 September 2011 at 4:10 pm
LK, this soup looks so good and is so nutritious too! Thanks for sharing your wonderful recipe 🙂
Reply
- food-4tots says:
  20 September 2011 at 11:14 pm
  Jen (SW): Thanks!! Do try it out soon! 😉
  Reply
Ching @ LCOM says:
19 September 2011 at 12:43 am
Very nutritious, I should buy burdock root more. 😉
Reply
- food-4tots says:
  20 September 2011 at 11:15 pm
  Ching (LCOM): Yes, it’s a great soup for the entire family! 😉
  Reply
Angie's Recipes says:
19 September 2011 at 2:16 am
It must have been age ago that I had burdock root…the soup looks nutritious and delicious.
Reply
- food-4tots says:
  20 September 2011 at 11:32 pm
  Angie: Can you find burdock at your place? 😉
  Reply
Alice says:
19 September 2011 at 10:16 am
Thanks for sharing this recipe, I am searching for long time on how to make burdock root soup! 🙂
Reply
- food-4tots says:
  20 September 2011 at 11:32 pm
  Alice: It’s my pleasure to share! Do try it out soon and share with me your feedback. 😉
  Reply
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Joanne says:
20 September 2011 at 1:33 am
I’ve never had burdock root before but from the way you’ve described it, I’m sure it’s delicious in this soup!
Reply
- food-4tots says:
  20 September 2011 at 11:36 pm
  Joanne: Yes, it’s tried and tested by my son. 😉
  Reply
tigerfish says:
20 September 2011 at 3:48 am
Indeed. Burdock seems to look like a “slender” version of 淮山 🙂 but they are different. I was planning to use them to cook soups too but have not got my hands to any burdock root yet.
Reply
- food-4tots says:
  20 September 2011 at 11:37 pm
  Tigerfish: Give this recipe a try if you can find them. 🙂
  Reply
Nami | Just One Cookbook says:
21 September 2011 at 2:05 pm
Japanese use Gobo (that’s how we call it) in many dishes. I really like this crunchy texture along with lotus root. It’s been my favorite vegetables for a long time. It sounds funny when I say I like “root” vegetable…but it’s true, I love them. 🙂 Your soup looks super delicious! It’s perfect for fall/winter comfort meal.
Reply
- food-4tots says:
  21 September 2011 at 11:00 pm
  Nami (JOC): Thanks!! Though I haven’t tasted gobo with lotus root, it sounds very delicious to me. Yum! 😉
  Reply
Chris says:
21 September 2011 at 5:14 pm
I have heard so much about burdock but just dont know how to cook. Now that you have shared, I shall try this one day.
Reply
- food-4tots says:
  21 September 2011 at 11:05 pm
  Chris: Do try it out soon! Happy trying! 😉
  Reply
peachkins says:
23 September 2011 at 12:29 pm
I think this is my first time to encounter birdock root…
Reply
- food-4tots says:
  See Also
  Soft and Flaky Biscuit Recipe - Alyona’s Cooking
  27 September 2011 at 1:39 pm
  Peachkins: Burdock root is new to me too! 😉
  Reply
chickenalex^^ says:
26 September 2011 at 9:02 am
I shall conjure this up for my cousin then! He’ll love it probably ~ with his tastebuds that love healthy stuff. Cheers to you! Thanks ^^
Reply
- food-4tots says:
  27 September 2011 at 2:21 pm
  Chickenalex: Thanks for dropping by!! Hope it will suit your cousin’s tastebud. 😉
  Reply
Alice says:
28 September 2011 at 12:42 am
My family definitely loves this 🙂
Never cook soup with burdock roots b4, now I shall try this recipe – tq 🙂
Reply
- food-4tots says:
  28 September 2011 at 11:01 am
  Alice: Try it out soon! 😉
  Reply
Lisa says:
5 February 2012 at 12:29 am
Hi LK,
I love soup especially with Chinese herbs.
I made burdock soup one night and it gave out a nice aroma.
Will try to make more burdock meals it’s good for us!
I find by adding corn to soup always a winner for the kids .. It’s the sweetness!
Thank you,
Lisa
Cookng Sisters
Reply
- food-4tots says:
  5 February 2012 at 9:56 pm
  Lisa: Do give this recipe a try! 😉
  Reply
Ling says:
8 April 2013 at 12:58 pm
Hi,
Can I use black vinegar ?
I find that handling the burdock is a challenge. It turns black easily.
Ling
Reply
- food-4tots says:
  8 April 2013 at 11:56 pm
  Ling: If you soak the burdock into black vinegar, wouldn’t the burdock look black even before it turns black? I haven’t tried it before but you’re free to do your experiment. 😉
  Reply
Healthy Way To Cook The benefits of burdock root says:
17 April 2013 at 4:38 am
[…] Burdock root soup via Food 4 Tots […]
Reply
Elaine says:
12 September 2013 at 1:15 pm
Hi can i know where to get burdock root? NTUC?
Reply
- food-4tots says:
  15 September 2013 at 9:19 pm
  Elaine: I bought mine from NTUC. There are two types of burdock: Chinese and Japanese. I use the former for this soup recipe. 😉
  Reply
Jacqui says:
9 February 2014 at 9:28 am
I am a vegetarian so can I substitute something else for the pork or chicken meat?
Reply
- food-4tots says:
  9 February 2014 at 9:39 pm
  Jacqui: Maybe you can try vegetarian mock meat or dry shiitake mushrooms. 🙂
  Reply
  - Jacqui says:
    11 February 2014 at 9:13 am
    Thank you! Of course, why didn’t I think of shiitake mushrooms?
    Reply
    - food-4tots says:
      15 February 2014 at 5:35 pm
      Jacqui: You’re most welcomed! 🙂
      Reply
Jayce says:
11 June 2018 at 10:42 am
Hi! I almost mixed this up with Hwai san when looking for it at NTUC. Where did you get your burdock root from? Can’t seem to find it in Singapore 🙁
Reply
- food-4tots says:
  28 August 2018 at 1:21 pm
  Jayce: Burdock root can be easily found in supermarket and wet market. The one I used for making the soup is from China. 🙂
  Reply
Alicek says:
31 May 2020 at 5:39 pm
Why is it sticky ? Do I need to wash off the stickiness before cooking ?
Reply
- food-4tots says:
  2 June 2020 at 8:34 am
  Alicek: Sorry for the confusion. It is not sticky but it will oxidize very fast.:)
  Reply

Burdock root soup | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

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