Miso Soup with Pork & Winter Root Vegetables

Name: Miso Soup with Pork & Winter Root Vegetables (豚汁)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: shichimi togarashi (store-bought or homemade), optional; 90 ml (3 fl oz) white miso; 200 g (7 oz) carrots, halved lengthways and cut into 5 mm (¼ inch) slices; 240 g (8½ oz) Jerusalem artichokes (about 4 medium) or 1 burdock, peeled and sliced into rings; 400 g (14 oz) pork shoulder steak, cut into 5 mm (¼ inch) slices, or thinly sliced pork belly, trimmed of any excess fat; 6 spring onions (scallions), thinly sliced on the diagonal; ½ teaspoon sunflower oil; 240 g (8½ oz) daikon radish, sliced and quartered

豚汁

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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.

Ingredients

Fresh

400 g (14 oz) pork shoulder steak, cut into 5 mm (¼ inch) slices, or thinly sliced pork belly, trimmed of any excess fat
240

Asia
Japan
Side dish
Soup
Winter
Gluten-free

Method

Heat the oil in a saucepan over medium heat. Add the pork, then add the daikon, carrot and artichokes. Fry for 3 minutes.

Add 6 cups (1.5 litres) water and bring to the boil. Skim the fat off the s