Pork and Vegetable Miso Soup
prep & cook time 30 minutes
Asazuke recipe
*Preparation for rice is not included in the time.
How to cook rice
*Preparation for rice is not included in the time.
How to cook rice
※Consume within 5 days after delivery.
It is recommended to eat within 3 days for the best taste.
・Strainer
・Pot
・Lid
・Ladle
👉 Ingredients marked with ※ are not provided in the kit. Please prepare them at home.
👉 The prep & cook time is an estimation. It will differ based on circumstance.
[Ingredients]
・ Rice
・ Pork belly
・ Daikon
・ Burdock root
・ Carrot
・ Green onion
・ Konjac
・ Fried tofu
・ Shimeji
・ Ginger
・ Miso
・ Sesami oil
・ Dashi soy sauce
[Tips]
👉You can tear the konjac with spoon or cut it to the size you like.
👉Place the miso on a ladle or spoon, then gradually add a little of the soup and dissolve it using chopsticks, a fork, or another utensil.
👉When adding miso, be sure to turn off the heat. Nutrients found in miso, such as lactic acid bacteria, B vitamins, and enzymes can be lost when boiled, causing the benefits of miso as a fermented food to be reduced. Additionally its flavor diminished.
👉Place the miso on a ladle or spoon, then gradually add a little of the soup and dissolve it using chopsticks, a fork, or another utensil.
👉When adding miso, be sure to turn off the heat. Nutrients found in miso, such as lactic acid bacteria, B vitamins, and enzymes can be lost when boiled, causing the benefits of miso as a fermented food to be reduced. Additionally its flavor diminished.
【1 Preparation 5 minutes】
Cook the rice. ( How to cook rice ) Prepare the pickled vegetables. Place fried tofu in a strainer, pour hot water over one side, flip it, and pour hot water over the other side to remove excess oil. Let it sit to cool. Peel the daikon with a slightly thicker peel, cut it in half lengthwise, place the cut side down, and cut it in half lengthwise again. Then, lay it horizontally and slice into pieces about 5mm thick. Peel the carrot, cut it in half lengthwise, place the cut side down, and slice into half-moon pieces about 5mm thick. For the green onions, finely chop about 5cm of the green tops and cut the remaining parts into 3cm pieces. Cut the ginger into strips. Squeeze the excess water out of the cooled fried tofu, place it lengthwise on a cutting board, and cut it in half horizontally, then into 1cm-wide strips.👉 If the daikon radish is thin, skip cutting it into quarters and slice the halves instead.
【2 Preparation 3 minutes】
Rinse the burdock root under running water to remove soil. Hold it firmly with one hand and, while rotating it, scrape the surface of the skin with the back of a knife to peel it. Slice it diagonally into thin pieces, about 3–4mm thick. Lightly rinse the konjac with water to remove any surface sliminess. Hold the konjac firmly in one hand and use your fingertips to tear it into small pieces with the other hand.👉 Leaving a bit of brown skin on the burdock is perfectly fine.
👉 When tearing the konjac, change the direction of your pulling slightly to create uneven surfaces, which help absorb flavor better.
👉 Alternatively, you can use a spoon to tear the konjac or cut it into your preferred size.
【3 Preparation 2 minutes】
Cut ends off of shimeji mushrooms and separate them into small clusters. Cut the pork belly into pieces about 4cm wide.
【4 Stir-frying 7 minutes】
Add sesame oil to a pot and heat it over medium heat. Add the ingredients prepared in steps【1】-【3】as follows : Once the sesame oil is heated, stir-fry the ginger and green onions. When the aroma becomes fragrant, add the pork and stir-fry until it changes color. Once the pork has changed color, add the daikon, carrots, burdock root, shimeji mushrooms, and konjac, and continue stir-frying. Add the fried tofu and stir-fry for 2–3 minutes, ensuring the oil coats everything. Cover the pot and steam for about 1 minute.
【5 Simmering 10 minutes】
Add 600ml of water (1200ml for 4 servings) to the pot from Step【4】and bring it to a boil. Skim off any scum that forms. Reduce to low heat, add Dashi Soy Sauce, and mix well. Cover lightly with a lid and simmer for 7–8 minutes until the root vegetables (such as burdock, carrot, and daikon) are tender. Once the vegetables are cooked, turn off the heat and dissolve the miso into the soup.