In Key Ingredient Bonsoiree chef Shin Thompson, challenged by Arami’s B.K. Park with burdock root, makes a soup with sauteed leeks, onion, celery, parsnips, and fennel in addition to the burdock root. “The flavor is unique, but I think it’s best when it works together with other ingredients,” he said. He garnished the soup with pickled burdock, a tempura-fried shiso leaf, sake-steamed clams, deep-fried burdock root, and toasted paprika oil. Next up is former Bonsoiree chef de cuisine Luke Creagan, now of Pops for Champagne, challenged with bamboo worms.