Burdock, Chinese Yam, Snow Fungus & Quail Soup

Why people make this soup

Burdock root has a faint herbal aroma reminiscent of ginseng, earning it the popular nickname “vegetable ginseng.” Long used in Japanese and Chinese cooking, it has attracted modern research interest for its high folic acid content (associated with helping prevent abnormal cell changes), its rich inulin fibre (which feeds beneficial gut bacteria), and its notable effect on blood sugar, blood fats, and blood pressure. When selecting burdock, the thinner variety with a darker skin tends to be more fragrant and flavourful than the thicker, pale version. Nourilo leaves the skin on when making this soup — the skin contains significant amounts of iron and fibre, so a vigorous scrub rather than peeling is the right approach.