Ingredients:

  • 7 cups broth (or water)
  • 2 sweet potatoes, sliced
  • 1 parsnip, sliced
  • 1 onion, finely diced
  • 2 pieces of fresh burdock root, thinly sliced
  • Handful of codonopsis, sliced
  • ½ cup mung beans or split peas
  • 2T or 1 slice dried astragalus
  • 1 T dulce or other seaweed
  • ½-1lb fresh or frozen shiitake mushrooms, sliced (less if dried)
  • Cinnamon, cardamom, turmeric, cumin, cloves, salt, and fresh ginger to taste

Directions:

  1. Bring ingredients to a boil and simmer for 2 hours.
  2. For a creamier texture, you can remove half of the soup and blend it, returning it to the pot.
  3. Before serving, remove the astragalus.