Miso Soup with Pork Neck and Vegetables

4 SERVINGS

Do hodinky

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INGREDIENTS

1.5 l dashi broth
300 g pork neck
200 - 300 g miso paste
300 g potatoes
200 g white radish
100 g carrot
100 g leek or spring onion
100 g greens from round white radish or radishes
Soy sauce for seasoning

YOU CAN ADD

Black root
Lotus root

BEER SUITABLE FOR THIS DISH

This dish is best enjoyed with Asahi Super DRY beer

INSTRUCTIONS

1
Cut the pork neck into small slices 0.5 cm thick and place them in a slightly heated pot without oil. Stir on low heat for 5 minutes. Once the meat is seared, pour in about 300 ml of broth in which you have mixed half of the miso. Cook on low heat for 20 minutes to allow the meat to absorb the miso flavor.
2
Then add potatoes cut into irregular larger pieces, another portion of broth, and bring to a boil again. After 15 minutes, add carrots cut into longitudinal slices and radish cut into strips. The variety of shapes will give your dish flair and will be pleasing to the eye. Cook the vegetables, but do not overcook them, 10 minutes is enough.
3
Then add leeks or spring onions cut lengthwise and cook for another two minutes. Finally, add the chopped radish greens and after another 2 minutes, remove from the heat.
4
Only then add the second half of the miso to preserve the miso character of the soup, including probiotics. Finally, gently stir and season with soy sauce. Serve in large bowls.

Tip

If you have black, burdock, or lotus root, add it to the soup. They will greatly enhance the flavor, add fiber, and make your soup even healthier - lotus root is known for its effects against colds.

Darja Kawasumi

Darja fell in love with Japan at the age of twenty during her studies at ICU, Tokyo. She has been showcasing the fruits of Japanese cuisine and the art of hospitality, omotenashi, to Czechs for 26 years at her restaurant Miyabi, which translates to "style and elegance."