Buy all ingredients right below the recipe
INGREDIENTS
- 1.5 l dashi broth
- 300 g pork neck
- 200 - 300 g miso paste
- 300 g potatoes
- 200 g white radish
- 100 g carrots
- 100 g leek or spring onion
- 100 g greens from round white radish or radishes
- Soy sauce for seasoning
YOU CAN ADD
- Black salsify
- Lotus root
BEER SUITABLE FOR THIS DISH
- This dish is best enjoyed with Asahi Super DRY beer
INSTRUCTIONS
- 1Cut the pork neck into 0.5 cm thick small slices and place them dry, without oil, into a lightly preheated pot. Stir over medium heat for 5 minutes. Once the meat is seared, pour in approximately 300 ml of broth, in which you have mixed half of the miso portion. Cook over low heat for 20 minutes to allow the meat to absorb the miso flavor.
- 2Then 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 make it appealing to the eye. Cook the vegetables, but do not overcook them; 10 minutes is enough.
- 3Then add longitudinally sliced leek or spring onion and cook for another two minutes. Finally, add chopped radish greens and remove from heat after another 2 minutes.
- 4Only then add the second half of the miso, so that the soup retains its miso character, including probiotics. Finally, stir gently and season with soy sauce. Serve in large bowls.
Tip
If you have black salsify, burdock root, 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 twenty during her studies at ICU, Tokyo. For 26 years, she has been introducing Czechs to the fruits of Japanese cuisine and the art of omotenashi hospitality in her restaurant Miyabi, which translates to "style and elegance".