Pork Bone Miso Soup (Amaana to Inazuma)

Source: Amaana to Inazuma (restaurant-inspired)

Yield: 4 serving(s)

Time: ~45 min

About

A hearty Japanese miso soup with pork belly and an array of root vegetables — burdock, daikon, potato, and konjac. More substantial than a simple miso soup, this is a meal in itself.

Ingredients

• 150g pork belly (brisket cut), bite-sized chunks
• 70mm white radish (daikon), sliced 1cm thick
• 0.5 carrot, sliced 1cm thick
• 1 green onion, chopped
• 0.3 burdock root, thinly sliced on an angle
• 1 potato, bite-sized chunks
• 0.5 block konjac, torn into bite-sized pieces, parboiled
• 8 snow pea leaves
• 1 block fried tofu
• 15ml sesame oil
• 800ml dashi broth
• 60g miso paste

Instructions

1. Prep Vegetables

1. Slice daikon and carrots into 1cm thick pieces.
2. Slice burdock root on an angle into thin pieces; soak in water to remove bitterness.
3. Cut potato and pork into bite-sized chunks.
4. Shred konjac into pieces and parboil; drain and set aside.

2. Cook Meat

1. For a lighter soup: Blanch the pork in boiling water and skim off scum. Discard this water, then add dashi.
2. For stronger flavor: Fry pork lightly in sesame oil until browned, then add dashi directly.

3. Simmer

1. Bring dashi and pork to a boil, then remove lid and simmer for 10 minutes.
2. Add all vegetables except snow peas.
3. Once vegetables soften, dissolve miso into the broth.
4. Add snow peas last — cook just until tender.

Tags: #recipe #japanese #soup #miso #pork