The ginger in this soup really warms you up, and the root vegetables make it very healthy! This hot soup will blast the chills away! It also may increase your metabolism, so it's for losing weight as well as the winter blues!
6 cups (1200 ml; or use 6 cups of water + 2 teaspoons of dashi stock granules)
3 to 4 tablespoons
Sake lees (if you have them)
Peel the daikon radish and cut into quarters, then slice thinly. Do not peel the carrot; cut into half lengthwise and then slice thinly.
Scrape the skin off the burdock root with the back of a knife, and cut into 1 cm thick diagonal slices. Peel the taro root, cut into half and then slice about 5 mm thick.
Cut the unpeeled lotus root into half lengthwise, then slice about 5 mm thick.
Cut the tofu into bite-sized pieces.
Grate half of the ginger with the skin still on, and julienne the rest. Chop the leek finely.
Cut the pork up into bite-sized pieces.
Put the dashi stock and sake in a pan and bring to a boil. Add the pork. Skim off any scum, and simmer for 2-3 minutes.
Put all the vegetables except for the leek, plus the tofu, in the pan, and simmer until the vegetables are tender. (Lower the heat after it comes to a boil.)
Dissolve the miso and sake lees, and mix into the soup - and it's done!
The saltiness of miso depends on the type, so please taste and adjust the amount.
Ladle into bowls, garnish with the chopped leek plus some shichimi spice to taste, and enjoy.
Story Behind this Recipe
A friend told me that miso soup is delicious with some grated ginger added to it. Since then, we've been enjoying ginger-miso soup in our family. Pork soup is also more tasty with some ginger in it, plus it really warms you up! This is a standby recipe during the winter in our house.
Vegetables have lots of nutrition right under their skins, so I tried not to peel them for this. If the skins bother you, please go ahead and peel them. If you like ginger, add some finely julienned ginger on top of the soup too. This soup is also good with sweet potatoes and konnyaku added.