Carrot Radish Bamboo Burdock Soup
There are times when clarity is no longer there, and we are now into unchartered waters. I looked into my fridge and the slew of ingredients that I bought over the weekend, and for the life of me, I couldn’t recall the recipe that someone suggested for me to do.
That problem could be compounded by the fact that information fly at us all the time, in simultaneous fashion, and unstoppable. To the point that if we heard something interesting, and if we didn’t make a special effort to note it down, then it is likely to be lost in the wasteland of forgotten words.
I vaguely remember it, and it goes something like, this plus this plus that and that. Bah! I can’t remember. Forget it.
So today, I am making carrot radish bamboo burdock soup. Making it in the way that I always like to do, and that is to keep it simple.
1 medium Carrot
1 medium White Radish
1 packet of fresh Bamboo
80-90 cm length of Burdock Root
250 grams Pork Ribs
1. Peel, shave the carrot, the radish and the burdock. If you want, you may soak the burdock first. Otherwise throw the prepared ingredients into the pot. By this time the frozen pork ribs would already be in place and waiting (with open arms and open palms).
2. Slice the bamboo, not too small slices, you don’t want the bamboo to “disappear”. Again once it is ready, just throw them into the pot. Add two pinches of salt and add a boiling kettle of water. Turn heat high and boil furiously for at least 20 minutes. After that is done, place the pot into the thermal cooker and allow time and heat to work the romance. Come back 12 hours later, and it’s ready.