Miso Soup with Pork & Winter Root Vegetables



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes
Cooking: 25 Minutes

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.



  • 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 g ( oz) daikon radish, sliced and quartered
  • 200 g (7 oz) carrots, halved lengthways and cut into 5 mm (¼ inch) slices
  • 240 g ( oz) Jerusalem artichokes (about 4 medium) or 1 burdock, peeled and sliced into rings
  • 6 spring onions (scallions), thinly sliced on the diagonal


  • ½ teaspoon sunflower oil
  • 90 ml (3 fl oz) white miso
  • shichimi togarashi (store-bought or homemade), optional


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 surface as the soup cooks. Cook until the vegetables are softened, which should take about 15 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.