Gobo Root Soup
User Reviews
5
Gobo Root Soup
Description
Gobo Root Soup combines peeled and sliced burdock root (also called gobo), carrot slices, pork bones, and job's tears, a type of Chinese pearl barley. The ingredients are cooked in water and seasoned with salt to taste. The pork bones provide a rich base, while the burdock root and carrots contribute earthiness and natural sweetness. Job's tears add texture and extra nourishment.
The recipe can be prepared in an Instant Pot, where the ingredients are pressure cooked for about an hour with natural pressure release, or on the stovetop with added water to account for evaporation during longer cooking times. The soup is finished by skimming excess fat and adjusting salt to preference.
This soup has a light yet comforting character, suited for enjoying warm and providing both hydration and subtle flavors. Washing and peeling the burdock root is important to remove any bitterness and tough skin. Some cooks prefer to parboil pork bones to reduce fat and impurities before beginning the soup.
Ingredients
- 1.5 pounds burdock root Burdock roots, golden gobo roots
- 2 carrot medium sized
- 1 cup job's tears Chinese pearl barley
- 1.5 pounds pork bones (around 3 pieces)
- 10 cups water (If stove top method, use 12 cups)
- 1 teaspoon salt (adjust salt to your taste)
Instructions
Instant Pot Instructions:
- Wash 1.5 pounds of burdock roots and peel off skin. Then, cut them into slices.
- After that, wash and slice 2 medium sized of carrots.
- Next, rinse and drain 1 cup of Chinese pearl barley, job's tears.
- The following, put the sliced gobo roots into the instant pot pressure cooker.
- Then, put sliced carrots from step 2, a cup of job's tears and 1.5 pounds of pork bones into the instant pot pressure cooker. (Some like to boil the pork bones to remove fat and extra blood before making soup.)
- Pour 10 cups of water. Close the lid and vent. Then, push the button manual, adjust the time for 65 minutes and natural release pressure.
- When the soup is done, use a strainer to remove fat. And, add 1 teaspoon of salt. (adjust salt to your taste.)
Stove Top Instructions:
- Wash 1.5 pounds of burdock roots and peel off skin. Then, cut them into slices.
- After that, wash and slice 2 medium sized carrots.
- Next, rinse and drain 1 cup of Chinese pearl barley, job's tears.
- The following, put the sliced gobo roots into a pot.
- Then, put sliced carrots from step 2, a cup of job's tears and 1.5 pounds of pork bones into the pot. (Some like to boil the pork bones to remove fat and extra blood before making soup.)
- Pour 12 cups of water. Turn on medium to high fire until it's boiling. Then, turn the fire to small and simmer for 2 hours.
- When the soup is done, use a strainer to remove fat. And, add 1 teaspoon of salt. (adjust salt to your taste.)
Notes
- Peel burdock roots with a knife and wash thoroughly before slicing.
- Optionally boil pork bones briefly to remove excess fat and blood before cooking soup.
- Add two extra cups of water if using the stovetop method to compensate for evaporation.
- Adjust salt seasoning according to taste after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 470mg | 20% |
| Potassium | 789mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 3397IU | 68% |
| Vitamin C | 51mg | 57% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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