Winter Root Vegetable Stew

Ingredients

• 3 pieces dried lotus root
• 6-inch piece kombu, wiped clean
• 1/3 cup thinly sliced burdock root
• 3 tablespoons minced ginger
• 5 cups finely diced rutabaga
• 2½ cups medium diced daikon
• 2 cups medium diced celery root
• 1½ cups coarsely chopped onions
• 1 1/3 cups sliced carrots
• ¾ cup sliced parsnips
• 4 cups water
• ¼ cup shoyu, or to taste
• 2 tablespoons kuzu or arrowroot
• ½ cup cold water
• 3-4 chopped scallions for garnish

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