Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Pork and Vegetable Miso Soup
- Ingredients (Serves 4)
- *5 cm daikon or white radish
*5 cm carrot
*One small konnyaku
*1/2 gobo (burdock root)
*2 to 3 sato-imo (taro potatoes) or regular potatoes
*200g/ 7oz thinly sliced pork or beef or chicken (or omit the meat)
*5 cups dashi (soup stock)
*4-5 tbsp miso (fermented soybean paste)
*2 tbsp sake (rice wine)
* 1/2 tbsp vegetable oil
*A little Japanese leek
1 Peel the daikon radish and the carrot, cut them in quarter and slice them into ginko-shaped (5 mm thick) pieces. Peel the burdock and shave it into sasagaki slices(shave like sharpening a pencil). Soak the burdock in cold water to remove the bitterness, then drain. Tear the konnyaku into pieces and boil it in water to remove the bitterness, then drain.
2 Slice the pork into bite-size pieces.
3 Heat the pan and add the vegetable oil. Brown the pork evenly and add the daikon radish, carrot, burdock and konnyaku.
4 Add the dashi stock and cook it over high heat.
5 Peel the taro potatoes and cut them into bite-size pieces.
6 Add the taro and sake to the soup and simmer. Skim away any froth from the surface when the broth comes to a boil. Reduce the heat.
7 When the taro becomes soft, add the miso paste by dissolving the paste into a bit of the liquid.