[LOW] 20 min + 10 min
⅓ lb thinly-sliced pork belly, cut into 1" pieces
⅓ burdock, unpeeled, thinly sliced
3 Japanese taro, peeled and rinsed, cut into ½" pieces
1 medium carrot, peeled, cut into ½" pieces
½ block konnyaku (konjac), rinsed, cut into ½" pieces
1 Japanese leeks, cut into ½" diagonal slices
2" daikon, peeled, quartered lengthwise and thinly sliced
1 medium firm tofu (300 g), cut into 1" pieces
2½ cups (600 ml) water
100 g miso (preferably a mix of red and white), to taste
Shichimi togarashi (Japanese spice mixture)
Add all vegetables in the pot and lay pork slices on top. Cover and simmer over [LOW] heat for 20 minutes.
Use a cake tester to check whether taros are cooked. Once they are tender, add tofu and water. Cover and simmer over [LOW] heat for another 10 minutes.
Add miso using a strainer or ladle to dissolve. Taste the soup before adding more miso. Stir well and serve hot.
Depending on the type of miso, saltiness varies. You can adjust the amount of miso by adding it in stages.
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