Sliced Pork and Root Vegetable Miso Soup

Name: Sliced Pork and Root Vegetable Miso Soup
Cuisine: Japanese
Ingredients: 1 cake kon’nyaku (taro gelatin), cut into 1- × 1½-inch cubes; 1 cake kon’nyaku (taro gelatin), cut into 1- × 1½-inch cubes; 5 ounces daikon (daikon radish), cut into 1- × 1½-inch cubes; 5 ounces daikon (daikon radish), cut into 1- × 1½-inch cubes; ½ gobo (burdock), cut into 1- × ½-inch cubes and soaked in cold water; ½ gobo (burdock), cut into 1- × ½-inch cubes and soaked in cold water; 1 medium potato, peeled, cut into 1- × ½-inch cubes, soaked in cold water for 15 minutes; ½ medium carrot (3 ounces), cut into 1 × ½-inch cubes; ¼ cup finely sliced scallion or chopped coriander leaves; ¼ cup finely sliced scallion or chopped coriander leaves; ¼ cup akamiso (brown miso); ¼ cup akamiso (brown miso); 1 medium potato, peeled, cut into 1- × ½-inch cubes, soaked in cold water for 15 minutes; 5 ounces pork belly, cut into paper-thin 1- × 2½-inch rectangles*; 1 tablespoon vegetable oil

Ton’jiru

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

My mother frequently made this very hearty, body-warming rustic miso soup during the winter. In this recipe, I use potato, carrot, gobo (burdock), daikon radish, and kon’nyaku (taro gelatin). If any one of these vegetables is not available, substitute root vegetables from your local market.

Ingredients

1 tablespoon vegetable oil
5 ounces pork belly, cut into paper-thin 1- × 2½-inch rectangles*

Asia
Japan
Soup
Winter

Method

Heat the vegetable oil in a medium pot over medium heat. When hot, add the sliced pork and cook, stirring, until the meat turns white. Add all the vegetables except the scallion and cook, stirring, until they are coated with the oil. Pour in 6 cups water and cook over medium heat, covered, for 20 minutes. Whisk in the miso until dissolved and cook another 30 seconds.

Serve the so