Miso soup with vegetables
Featured Recipe, Oct 11 2011What an incredibly detailed recipe! Looks like a lovely, warming soup too :)
This is a miso soup with pork and vegetables. It is mainly made in the cold winter to warm you from within. You can also make other kinds of traditional miso soup by using the Kelp and Niboshi soup stock.
- Water (4 cups)
- Dried Kelp (5 pieces of 5cm x 5cm)
- Small dried sardine (25g)
- Miso (3 Tablespoon)
- Carrot (1)
- Taro (Colocasia esculenta) (1)
- Burdock (1)
- konnyaku(konjac) (1/2 piece)
- Negi (Long green onion) (a little bit)
- Sliced Pork (150g)
- Sesame oil (1 tablespoon)
Remove the head and the intestine of the dried sardine. If the dried sardine is rather yellowish than silver, it means it is becoming oxidize. Use the silver shining dried sardine.
This is the dried sardine without the head and the intestine. Wipe the surface of the kelp with clean cloth to remove the dirt.
Soak them in water for one night. (For faster way, cut the kelp into pieces so the juice can come out easily. Leave the kelp and the dried sardine in the water for one hour.)
Heat it on small flame until you see small bubbles at the bottom of the pan. Make sure you don't boil it. Take out the kelp and the sardin, and turn off the heat. (This is the soup stock for Miso soup.)
Wash the burdock and peel it with the other side of the knife. (Simply scrub the surface) Cut it diagonally. Put into the water to remove the dirt.
Touch the surface of the Taro to find any damage, and remove the red and soft damaged parts.
Peel the Taro thick as the outer layer is stringy. Cut in bite-size, and put into the water to remove the dirt.
Cut the carrot.
Cut the konnyaku(konjac) and boil it for few seconds. (konnyaku(konjac) is made from root of a plant.)
Lightly smear the sliced pork with salt, and cook with a bit of sesame oil.
When the pork is half cooked, add the other vegetables and bake until they are totally cooked.
Pour in the soup stock and low boil with medium (rather small) heat.
Make sure to remove the scum. Turn off the oven when the soup is heated.
Put the miso in the bowl, and pour in 2 tablespoon of the soup to dissolve.
Stir in the dissolved miso into the pan with cooked pork and vegetables.
Simmer uncovered. Make sure you don't boil the miso soup. Approximately 145 degrees F is a favorable temperature for miso that would not destroy the miso flavor.
Cut the Negi into small pieces.
Serve the pork and root vegetable miso soup with the Negi on top.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.