Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Pork and miso soup

Tonjiru

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 900 ml dashi
  • 4 tbsp miso
  • 200 g

Method

  1. Cut the pork into 2 cm wide pieces. Remove the stalks from the mushrooms and cut into quarters. Cut the burdock root into sasagaki style and leave to soak in water. Cut the carrot, daikon and konnyaku into small pieces (3 cm x 1 cm). Parboil the konnyaku, drain and dry it off
  2. Slice the spring onion