Veggie-packed Pork Miso Soup

Name: Veggie-packed Pork Miso Soup
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Pork; 1 Carrot; 1 Potatoes; 5 cm Daikon radish; 1 Burdock root; 1 block Tofu; 1 knob Ginger; 1 +2 tablespoons Miso; 1 Sesame oil

cookpad.japan @cookpad_jp

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.

For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.

For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

cookpad.japan @cookpad_jp

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.

For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.

For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

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Ingredients

4 servings

200 gramsPork
1Carrot
1Potatoes
5cm Daikon radish
1Burdock root
1 blockTofu
1knob Ginger
1+2 tablespoons Miso
1Sesame oil

Saved

Steps

1

Bring the dashi stock to a boil.
2

Shave the burdock root, slice the carrots and cut the daikon radish in quarter-rounds, cut the pork and the potatoes into bite-sized pieces, and mince the ginger.
3

Heat sesame oil in a pan and fry the ginger and the pork. Add the other vegetables, pour the dashi stock from Step 1, and cook over high heat. Skim off the scum from the stock.
4

Turn off the heat, dissolve in the miso, add the tofu, and heat it up again. It's finished when it comes to a boil.