This soup is a winter staple in Japan. Traditionally, it’s made using a vegetable called burdock, which is not widely available outside Japan. Since I moved to London, I have discovered the Jerusalem artichoke, which is similar to the earthy flavour of burdock, and works perfectly in this soup.
Heat the oil in a saucepan over medium heat. Add the pork, then add the daikon, carrot and artichokes. Fry for 3 minutes.
Put the miso in a small bowl and mix in a small amount of the cooking liquid. Stir well until the miso is completely dissolved. Pour this liquid back into the pan. Reduce the heat and gently cook for 5 minutes. Do not allow the soup to boil at this point.
Ladle the soup into bowls and top with the spring onion. Add a dash of shichimi togarashi if you want your soup to have a little spicy kick.
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