1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Miso soup with vegetables
Featured Recipe, Oct 11 2011
What an incredibly detailed recipe! Looks like a lovely, warming soup too :)

The CookMap.com Team

Preparations

  1. Step 1

    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.

    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.

  2. Step 2

    This is the dried sardine without the head and the intestine. Wipe the surface of the kelp with clean cloth to remove the dirt.

    This is the dried sardine without the head and the intestine. Wipe the surface of the kelp with clean cloth to remove the dirt.

  3. Step 3

    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.)

    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.)

  4. Step 4

    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.)

    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.)

  5. Step 5

    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.

    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.

  6. Step 6

    Touch the surface of the Taro to find any damage, and remove the red and soft damaged parts.

    Touch the surface of the Taro to find any damage, and remove the red and soft damaged parts.

  7. Step 7

    Peel the Taro thick as the outer layer is stringy. Cut in bite-size, and put into the water to remove the dirt.

    Peel the Taro thick as the outer layer is stringy. Cut in bite-size, and put into the water to remove the dirt.

  8. Step 8

    Cut the carrot.

    Cut the carrot.

  9. Step 9

    Cut the konnyaku(konjac) and boil it for few seconds. (konnyaku(konjac) is made from root of a plant.)

    Cut the konnyaku(konjac) and boil it for few seconds. (konnyaku(konjac) is made from root of a plant.)

  10. Step 10

    Lightly smear the sliced pork with salt, and cook with a bit of sesame oil.

    Lightly smear the sliced pork with salt, and cook with a bit of sesame oil.

  11. Step 11

    When the pork is half cooked, add the other vegetables and bake until they are totally cooked.

    When the pork is half cooked, add the other vegetables and bake until they are totally cooked.

  12. Step 12

    Pour in the soup stock and low boil with medium (rather small) heat.

    Pour in the soup stock and low boil with medium (rather small) heat.

  13. Step 13

    Make sure to remove the scum. Turn off the oven when the soup is heated.

    Make sure to remove the scum. Turn off the oven when the soup is heated.

  14. Step 14

    Put the miso in the bowl, and pour in 2 tablespoon of the soup to dissolve.

    Put the miso in the bowl, and pour in 2 tablespoon of the soup to dissolve.

  15. Step 15

    Stir in the dissolved miso into the pan with cooked pork and vegetables.

    Stir in the dissolved miso into the pan with cooked pork and vegetables.

  16. Step 16

    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.

    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.

  17. Step 17

    Cut the Negi into small pieces.

    Cut the Negi into small pieces.

  18. Step 18

    Serve the pork and root vegetable miso soup with the Negi on top.

    Serve the pork and root vegetable miso soup with the Negi on top.

  19. Step 19

    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.

    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.

Comments

  • Felice

    Felice Is this miso like ton-jiru soup? It's one of my favorites so can't wait to try this recipe ;) I almost never use dried sardine for stock... I didn't know you should soak it over night! Is the flavor different from boiling them?

    about 6 years ago
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