Miso soup with pork neck and vegetables

Slice the pork neck into small, 0.5 cm thick pieces and place them dry, without oil, into a lightly preheated pot. Stir for 5 minutes over low heat. Once the meat is seared, pour in approximately 300 ml of broth, in which you have mixed half of the miso paste. Cook over low heat for 20 minutes to allow the meat to absorb the miso flavor.

Then add potatoes cut into irregular larger pieces, another portion of broth, and bring to a boil again. After 15 minutes, add carrots sliced lengthwise 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.

Then add leek or spring onion sliced lengthwise and cook for another two minutes. Finally, add the chopped radish greens and remove from the heat after another 2 minutes.