Rustic Pork Miso Soup with Dumplings

Name: Rustic Pork Miso Soup with Dumplings
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Thinly sliced pork; 1 Burdock root (choose a thin one); 1/2 Carrot; 2 small, Taro root; 1/2 block, Konnyaku; 1 Japanese leek; 1/2 packet Shimeji mushrooms; 1000 ml Dashi stock; 2 tbsp Sake; 1 tbsp Soy sauce; 4 to 5 tablespoons Miso; 1 1/2 to 2 tablespoons Vegetable oil; 100 grams Plain flour; 60 grams Katakuriko; 120 ml Lukewarm water

cookpad.japan @cookpad_jp

My husband was so disappointed at the soup he bought from a soup stall, so I made this for him.

Cook the dumplings separately, otherwise the soup will be too cloudy and starchy,
When you put the dumplings with a spoon in the boiled water, they slide off easily from the spoon.
After adding miso, don't cook for too long. Recipe by @LECHE.

My husband was so disappointed at the soup he bought from a soup stall, so I made this for him.

cookpad.japan @cookpad_jp

My husband was so disappointed at the soup he bought from a soup stall, so I made this for him.

Saved

Ingredients

4 servings

100 gramsThinly sliced pork
1Burdock root (choose a thin one)
1/2Carrot
2small, Taro root
1/2block, Konnyaku
1Japanese leek
1/2packet Shimeji mushrooms
1000 mlDashi stock
2 tbspSake
1 tbspSoy sauce
4to 5 tablespoons Miso
1 1/2to 2 tablespoons Vegetable oil
Dumplings
100 gramsPlain flour
60 gramsKatakuriko
120 mlLukewarm water

Saved

Steps

1

Scrape the burdock skin, shred finely into shavings and soak in water. Chop the carrot roughly or into thin batons. Cut the pork into 2 cm lengths. Shred the shimeji mushrooms.
2

Cut the konnyaku roughly with a spoon and blanch for about 2 minutes. Slice the taro root into 5 mm thick-half moons. Slice the leek diagonally into 5 mm.
3

Heat oil in a pan. Add and fry the burdock root, carrot, konnyaku and pork over a medium heat. Stir and add dashi stock. After bringing to the boil, skim off the scum on the surface.
4

Add the soy sauce and sake and cover. Cook over a lowish heat for 15 minutes. Combine the dumpling ingredients in a bowl and mix well with a spoon.
5

Boil water in a small saucepan and scoop the dumplings with a spoon. Drop the dumplings in the water and cook for about 5 minutes. Drain in a colander.
6

After 15 minutes add the dumplings and miso. Reduce the heat to low and cook for further 5 minutes. Add the taro root, shimeji mushrooms and Japanese leek and cook for 5 minutes.