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Rustic Pork Miso Soup with Dumplings

Rustic Pork Miso Soup with Dumplings

A substantial pork soup with chewy dumplings. You don't need to serve rice as the dumplings will fill you up.

Ingredients: 4 servings

Thinly sliced pork
100 g
Burdock root
1 (thin one)
Carrot
1/2
Taro root
2, small
Konnyaku
1/2
Japanese leek
1
Shimeji mushrooms
1/2 packet
Dashi stock
5 cups (1000 ml)
Sake
2 tablespoons
Soy sauce
1 tablespoon
Miso
4 to 5 tablespoons
Vegetable oil
1 1/2 to 2 tablespoons
Dumplings
Plain flour
100 g
Katakuriko
60 g
Lukewarm water
About 120 ml

Steps

1. Scrape the burdock skin, shred finely into shavings and soak in water. Chop the carrot roughly or into thin batons. Cut the pork into 2 cm lengths. Shred the shimeji mushrooms.
2. Cut the konnyaku roughly with a spoon and blanch for about 2 minutes. Slice the taro root into 5 mm thick-half moons. Slice the leek diagonally into 5 mm.
3. Heat oil in a pan. Add and fry the burdock root, carrot, konnyaku and pork over a medium heat. Stir and add dashi stock. After bringing to the boil, skim off the scum on the surface.
4. Add the soy sauce and sake and cover. Cook over a lowish heat for 15 minutes. Combine the dumpling ingredients in a bowl and mix well with a spoon.
5. Boil water in a small saucepan and scoop the dumplings with a spoon. Drop the dumplings in the water and cook for about 5 minutes. Drain in a colander.
6. After 15 minutes add the dumplings and miso. Reduce the heat to low and cook for further 5 minutes. Add the taro root, shimeji mushrooms and Japanese leek and cook for 5 minutes.

Story Behind this Recipe

My husband was so disappointed at the soup he bought from a soup stall, so I made this for him.