Pork and Vegetable Miso Soup
- Thinly sliced pork 100g
- Japanese radish 1/10(75g)
- Burdock root 1/3(50g)
- Sweet potato 1/2(150g)
- Green onions 2(10g)
- Vegetable oil 1 tbs
- Miso paste 3 tbs
- Dashi stock 600ml (2 tsp Dashi powder, 600ml water)
*This recipe is for two large soup bowls.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Pork and vegetable miso soup is hearty and chock-full of ingredients.
A Japanese home-style dish with concentrated vegetable and pork umami flavor, that will warm you up on cold days.
How to make it
Prepare the ingredients. Cut the pork into 3cm long pieces, Japanese radish and sweet potato into 5mm thick slices, burdock root into 5mm thick diagonal slices, green onion into 3cm lengths.
Heat vegetable oil in a pan and cook ingredients(1), except green onions, over high heat (1100W 190-200℃).
When the surface of the pork begins to change color, add Dashi stock and bring to a boil, then skim the scum and simmer over medium heat (1,000W 170-190℃) until the vegetables are tender.
Add green onions. Add Miso paste and dissolve well.
When the green onions are soft, ready to serve.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)