Our family's Pork Miso Soup
I've always been making pork miso soup this way.
You can use Chinese cabbage, sweet potato, burdock, young green scallion, konnyaku and shirataki as well.
This is just a standard amount, so feel free to modify the amount and seasonings as you like. Recipe by Pome mama
Our family's Pork Miso Soup
I've always been making pork miso soup this way.
You can use Chinese cabbage, sweet potato, burdock, young green scallion, konnyaku and shirataki as well.
This is just a standard amount, so feel free to modify the amount and seasonings as you like. Recipe by Pome mama
Cooking Instructions
- 1
Cut the pork and vegetables into bite sizes. Quarter the sliced daikon, carrot and potato, cut the Japanese leek diagonally, and cut the aburaage into rectangular slices.
- 2
Heat a pot with sesame oil and cook the pork. When the pork has changed colour, add the vegetables, starting from the ones that take longer to cook. Saute for 3 minutes, then add the dashi stock.
- 3
Skim the scum on the surface and simmer for 15 minutes until the vegetables are cooked through. Add the miso dissolved in a little dashi stock.
- 4
Serve in a soup bowl. Sprinkle with chopped scallions or shichimi spice.
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