Pork miso soup with mushrooms and milk

Name: Pork miso soup with mushrooms and milk
Yield: 2 peoples
Cuisine: American
Ingredients: 100 g pork shouldre; 3 fresh Shiitake mushrooms; 60 g Shimeji mushrooms; 40 g carrot; 5 cc vegetable oil; 60 g Japanese leek; 1/2 fried tofu; 1 1/2 tablespoon sake; 100 ml soup broth; 1 1/2 tablespoons miso; 300 ml milk

Toyohira Health Center, The City of Sapporo @cook_12085468

Even if you use a little miso, the soup will not taste bland because the milk adds a rich flavor.
Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

Toyohira Health Center, The City of Sapporo @cook_12085468

Saved

Ingredients

2 peoples

100 gpork shouldre
3fresh Shiitake mushrooms
60 gShimeji mushrooms
40 gcarrot
5 ccvegetable oil
60 gJapanese leek
1/2fried tofu
1 1/2 tablespoonsake
100 mlsoup broth
1 1/2 tablespoonsmiso
300 mlmilk

Saved

Steps

1

Cut the pork shoulders into 2-3cm pieces. Remove the tip of the stem from the shiitake mushrooms. Slice the remaining part. Remove the tip of the stem from the shimeji mushrooms and separate them. Slice the carrot into quarter-rounds. Cut the Japanese leek diagonally into 2-3cm long pieces.
2

Pour boiling water over fried tofu to drain the excess oil and cut ito into rectangles.
3

Heat the vegetable oil in a flying pan and fry the pork. Add the mushrooms and carrots, mix well and add sake, soup broth, and fried tofu. Add 1 tablespoon of miso and boil until carrots are tender.
4

Sdd milk and warm the soup but be careful not to bring it to a boil.Add the remaining 1/2 tablespoon pf miso and Japanese leek.