Vegetable Soup with Pork

Kaneko no Uchi no Kenchin Jiru

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

By Amy Kaneko

Published 2017

  • About

This is a great example of okaasan no ryori—“mother’s cooking”—and every mother has her own version. Shohei’s mother uses a little fatty pork, known as baraniku, literally “belly meat,” in hers. For vegetarians, omit the bacon and replace the dashi with vegetable broth.

Ingredients

  • 6 slices thin-cut bacon, cut into 2-inch pieces
  • 2 small russet potatoes
  • 6-inch

Method

  1. In a frying pan over medium-high heat, fry the bacon until the fat starts to render but the bacon does not crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a stockpot. Discard the fat.
  2. Peel the potatoes, daikon, carrot, and parsnip. Cut the potato into 1-inch chunks. Lengthwise halve the daikon, carrot, and parsnip, then cut crosswise into ¼