My Family's Chunky and Filling Pork Miso Soup!!

Name: My Family's Chunky and Filling Pork Miso Soup!!
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork belly; 5 small Taro root; 1 Carrot; 1/8 Kabocha squash; 2 Chikuwa; 1/2 block Konnyaku; 1 sheet Atsuage; 1200 ml ★ Water; 2 tbsp ★ Sake; 2 tbsp ★ Sugar; 1 tbsp ★ Soy sauce; 6 grams/1 packet ★ Bonito based dashi stock granules; 1 ◎Miso (I used awase miso); 1 to garnish Japanese leeks, thinly sliced

cookpad.japan @cookpad_jp

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.

Miso preference differs by household, so feel free to cater it to your liking!
We use 50 g of awase miso (rice and wheat) . Recipe by michipapa

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.

Miso preference differs by household, so feel free to cater it to your liking!
We use 50 g of awase miso (rice and wheat) . Recipe by michipapa

cookpad.japan @cookpad_jp

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.

Miso preference differs by household, so feel free to cater it to your liking!
We use 50 g of awase miso (rice and wheat) . Recipe by michipapa

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.

Miso preference differs by household, so feel free to cater it to your liking!
We use 50 g of awase miso (rice and wheat) . Recipe by michipapa

Saved

Ingredients

4 servings

200 gramsThinly sliced pork belly
5 smallTaro root
1Carrot
1/8Kabocha squash
2Chikuwa
1/2 blockKonnyaku
1sheet Atsuage
1200 ml★ Water
2 tbsp★ Sake
2 tbsp★ Sugar
1 tbsp★ Soy sauce
6grams/1 packet ★ Bonito based dashi stock granules
1◎Miso (I used awase miso)
1to garnish Japanese leeks, thinly sliced

Saved

Steps

1

To prepare: Slice the pork belly into 5 cm lengths. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
2

Peel the taro root, slice into bite sizes, and submerge in water. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks. Slice the chikuwa. Cut the atsuage into 2 cm cubes.
3

Cut kabocha squash into bite sized pieces if you prefer. You could add other root vegetables as well.
4

In a pot, add all ingredients except for the atsuage. Spread the pork belly pieces, pour in the water and add the ★ condiments. Bring to a medium boil and remove the surface scum.
5

When the vegetables have softened, add the atsuage and continue boiling for 10 minutes. Lower the heat and add in the miso paste.
6

Serve in bowls, scatter chopped leeks on top, and it's done.