Baked Wheat Gluten and Burdock Root
Cooking time
20 minutes
Calories
152kcal
Sodium
1.1g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

20 pieces

1/3

2

desired amount

(A)

1 tsp

1/2 cup

(B)

2 tbsp

1 tbsp

1 tsp

Directions

  1. Shave the skin from the burdock root and cut into long, thin shavings. Soak in water for 5 min., and scoop away the scum that will form on the surface.
  2. Heat (A), (B) and (1) in a pot over medium heat. Let the burdock simmer for 3-4 min. or until soft.
  3. Add in the baked wheat gluten pieces and simmer, allowing the broth to soak in well.
  4. Pour in the beaten eggs, cover and cook over low heat for 2-3 min. until they are half-cooked but still loose.
  5. Arrange on a plate, dress with trefoil leaves.