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The ingredients needed to make Professional-Tasting 'Tonjiru' Pork Miso Soup:
- Provide 150 grams Thinly sliced pork
- Take 1/2 Burdock root
- Take 5 cm Daikon radish
- You need 1/2 Carrot
- Get 1 Leek
- Provide 5 Frozen taro root
- You need 1 Aburaage, konnyaku
- Prepare 1 Miso
- Provide 1 tbsp Sake
- Take 1 tbsp Soy sauce
- Take 1 Dashi powder
- You need 2 to 3 drops Sesame oil
Steps to make Professional-Tasting 'Tonjiru' Pork Miso Soup:
- Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock). Cut the pork into bite-sized pieces.
- Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high. When it comes to a boil, skim the scum from the surface and turn down the heat to low.
- Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
- While the vegetables are cooking, prepare the pork. When the water comes to the boil, turn it off, and add the pork for about 15 seconds. Drain.
- Once the vegetables are cooked through, put the pork and dissolve the remaining miso. Add the soy sauce to taste. If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
- Drop a few drops of sesame oil into a ladle and mix into the soup. Take care not to use too much sesame oil. When the pork is cooked through, it's ready to serve.
- ※I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
- ※Sometimes my daughter asks me to replace the taro root with Japanese sweet potato. The soup becomes slightly sweet, but it's just as tasty.
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