This soup has an exceptional taste that improves with age and is strengthening to the immune system and all our systems and cells.
1-2 fresh burdock roots, chopped
2-3 fresh dandelion roots, chopped
3 handfuls dry nettles, crushed
2 1/2 qts. nonchlorinated water
8-9 fresh or dried shiitake mushrooms, chopped
1 medium onion, chopped
5-6 grams kelp, crushed
1 cup whole grain basmati or brown rice
1/4 cup tamari
1/4 cup apple cider vinegar
2 Tbsp. miso
6-8 cloves garlic, chopped
Cook burdock and dandelion roots in water 15-20 minutes over medium heat or until tender. You can pour off this water to make the soup less bitter, adding 2 1/2 cups fresh water. However, you will be pouring out the nutrients as well, so you might want to retain this nutrient-rich water and enjoy the bitter taste!
Add remaining ingredients with the exception of miso and garlic.
Cover and bring to a boil.
Reduce heat and simmer 1.5 hours.
Add miso and garlic right before serving.
For variety, try adding beans, cabbage, beets and other root vegetables.