Burdock, peeled and sliced, cooked in water, soy sauce, and rice vinegar until the liquid cooked off and it was tender. (It actually came within seconds of burning, but I saved it with a splash more water.) The almost-burned caramelization gave the dish a fabulous richness, where the earthiness of the root and soy turned almost to an aged cheese flavor. Also cubed tofu cooked in some of the lamb-chicken broth with peas and carrots, and red cabbage braised with balsamic vinegar and red wine. A fat, juicy Turley zin was just right with the deep end of the (almost) vegetarian spectrum.