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)
Taro root
2, small
Japanese leek
Shimeji mushrooms
1/2 packet
Dashi stock
5 cups (1000 ml)
2 tablespoons
Soy sauce
1 tablespoon
4 to 5 tablespoons
Vegetable oil
1 1/2 to 2 tablespoons
Plain flour
100 g
60 g
Lukewarm water
About 120 ml


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.