Boil the spinach in salted water, drain and cut up. Cut up the pork, sprinkle with sake and massage into the meat.
Cut the carrot into 4-5 mm dice, and the potatoes into 8 mm matchsticks.
Put the ● ingredients in a pan and bring to a boil. Add the pork while separating the clumps. Skim off the scum.
Put the ＠ and ◆ ingredients in the pan. You can try to match the cooking time of the ingredients by cutting them up into different sizes.
Bring to a boil again, then lower the heat and simmer.
When the ingredients are cooked through and you skim off the scum, the soup will be clear as seen in the photo.
Add the spinach and it's done! If you're using frozen spinach, be sure to defrost it in the microwave first.
Ladle into serving bowls and serve!!
I used this scum-removal sheet this time to eliminate the need to skim the scum off the top. It was really convenient.
Story Behind this Recipe
I've been eating this soup for all my life. When Later on in life, I encountered the typical 'pork soup,' and I was really surprised! I was able to finally put together a recipe I was satisfied with, remembering the way my mother used to make it.
It's a very simply flavored light soup, so adjust the amount of salt and soy sauce to your taste. The sizes specified for the solid ingredients are approximate, so vary these to your taste as well. If you don't skim off the scum, the soup will become cloudy. (Using a store-bought scum removal sheet makes this so much easier!)