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Pork Miso Soup with Lots of Vegetables

Recipe Pork Miso Soup with Lots of Vegetables


First:

If the pork slices are too big, chop into smaller pieces.

Peel carrot and daikon radish. Cut lengthwise into 2-4 pieces, then into 3-4mm(0.1-0.15 inch) rectangles.

Cut cabbage into large julienne strips and wash in water.

Scrub dirt off the burdock root in water, cut diagonally in thin slices and soak in water to remove harshness.

Put bean sprouts in a sieve and wash. If too long, cut into shorter lengths. Soak in water until crisp, then drain.


Second:
Heat vegetable oil in a pot over medium heat. Add pork, carrot, radish, burdock root and stir-fry together. Once all the ingredients are coated with oil, add the dashi broth.

When it comes to boil, skim foam. Then simmer for 5-6 minutes. Add cabbage and bean sprouts and cook for another 3-4 minutes.

Add miso to soften it in the broth until it dissolves. Turn off the heat. Pour the soup in a serving bowl. Top with chopped leeks and sprinkle shichimi-togarashi (Japanese seven-spice pepper) as desired.

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