Japanese vegetable mix (lotus roots, bamboo shoots. burdock root, carrot, shitake mushrooms and green beans)
Miso with dashi stock
3 heaped tablespoons
Cut the pork into 2 - 3 cm lengths. Slice the ginger thinly. Defrost the Japanese-style vegetable mix and cut roughly. Cut the daikon radish roughly. Cut the konnyaku by hand roughly. Slice the Japanese leek.
Fry the pork with the ginger and sesame oil.
Add the daikon, konnyaku and 600 ml of water. Bring to the boil and skim off the scum. Cook over a medium heat for about 10 minutes.
Add the miso.
Add all the ingredients apart from the Japanese leek and simmer for about 10 minutes.
Add the Japanese leek at the end. Add some sugar, bring to the boil quickly and it's done.
Story Behind this Recipe
This was prepared upon my boyfriend's request.
First, fry the pork with ginger and sesame oil. This is the umami base of this soup. I cut the other ingredients quite roughly and this characterizes this soup!