Steps
- 1
Cut the White Radish & Carro into 3 to 4mm thick quarters. Slice the Leek into 1 to 2mm. Cut the sliced pork into bite size.
- 2
Heat the Salad Oil in a pot and cook the Pork until turns colour.
- 3
Add the White Radish & Carrot in the pan and stir-fry until the oil has been absorbed.
- 4
Add 800ml water. When it comes to a boil, turn to low heat and simmer till tender while removing the scum.
- 5
Mix in and add the Miso with a small amount cooking soup, then add the Japanese Soup Stock. Add the Leek.
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