Tonjiru Pork and Root Vegetable Miso Soup

What you need

• 50 g (2 oz) burdock root, scrubbed, thinly sliced on the diagonal
• 150 g (5 oz) konjac, torn into bite-size pieces
• 100 g (3 1/2 oz) pork belly, thinly sliced, cut into 3 cm pieces
• 200 g (7 oz) daikon, peeled, cut into 1 cm half-moons
• 100 g (3 1/2 oz) carrot, peeled, cut into 1 cm half-moons
• 50 g (2 oz) fresh shiitake mushrooms, stems removed, sliced
• 1 piece fried tofu pouch (aburaage), cut into thin strips
• 1 l (4 cups) dashi
• 4 tbsp miso paste
• 1 tsp ginger, grated
• 2 green onions, finely sliced
• shichimi togarashi, to taste, optional

Method

Restated from the original video

1. 1

   Soak the burdock in a bowl of water for 5 min, then drain.

2. 2

   Boil the konjac in a small pot of water for 2 min to remove its smell. Drain.

3. 3

   Warm a deep pot over medium heat. Add the pork and fry until lightly browned and the fat starts to melt, 2-3 min.

4. 4

   Add the burdock, daikon and carrot. Stir-fry for 2 min until coated in the pork fat.

5. 5

   Add the shiitake, konjac and aburaage and stir for 1 min.

6. 6

   Pour in the dashi and bring to a simmer. Skim off any foam, then cook for 10-12 min, until the daikon is soft but still has a little bite and the pork is cooked through.

7. 7

   Turn off the heat. Put the miso paste in a ladle, dip it into the soup and whisk until dissolved, then stir it into the pot. Do not boil the soup again.

8. 8

   Stir in the ginger. Ladle into bowls and top with the green onions and shichimi togarashi.

Imported from sudachirecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.