Pork Miso Soup
- Cook
- 30 min
-
[LOW] 20 min + 10 min
⅓ lb thinly-sliced pork belly, cut into 1" pieces
⅓ burdock, unpeeled, thinly sliced
3 Japanese taro, peeled, rinsed, cut into ½" pieces
1 medium carrot, peeled, cut into ½" pieces
½ block konnyaku (konjac), rinsed, cut into ½" pieces
1 Japanese leek, cut into ½" diagonal slices
2" daikon, peeled, quartered lengthwise, thinly sliced
1 medium firm tofu (300 g), cut into 1" pieces
2 ½ cups (600 ml) water
⅓ cup + 1 tablespoon (100 g) miso (preferably a mix of red and white), to taste
Garnish
Shichimi togarashi (Japanese spice mixture)
Add all vegetables in the pot and lay pork slices on top. Cover and simmer over [LOW] heat for 20 minutes.
Use a cake tester to check if the taros are cooked. Once they are tender, add tofu and water. Cover and simmer over [LOW] heat for another 10 minutes.
Add miso using a strainer or ladle to dissolve. Taste the soup before adding more miso. Stir well and serve hot.
Depending on the type of miso, the saltiness varies. Adjust the amount of miso by adding it in stages.
Check out the recipe video below.
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