WARMING WINTER TONIC SOUP
Source: Dr. James Rouse

1/2 cup burdock root, peeled and sliced into thin slices
1/2 cup carrots sliced into 1/2 inch slices
1/2 cup beets, well scrubbed and sliced into 1/2 inch quarters
1/2 cup cabbage thinly sliced
1/2 cup red onion, minced
2 leeks, well-rinsed and sliced into 1/4 inch slivers
1/2 cup shiitake mushrooms, sliced
2 cloves garlic
1 tablespoon minced fresh ginger
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro
5 cups chicken or vegetable stock (or water)
2 tablespoons light miso
2 scallions, minced

Sauté burdock, carrots, cabbage, beets, leeks, onion, shiitake, garlic, and ginger in olive oil (in large stock pot) for 10 minutes.

Add stock or water and bring to a boil. Lower heat, cover and simmer for 20 minutes or until vegetables are tender. Dilute miso in small amount of hot broth and add to soup. Turn off heat, add scallions, cover and let stand for 5 minutes.