Description

Ingredients

• 🐖 150 g thinly sliced pork belly (5.3 oz) Original: 🐖 150 g thinly sliced pork belly (5.3 oz)
• 🥕 1 carrot, sliced into half-moons Original: 🥕 1 carrot, sliced into half-moons
• 🥔 1 medium potato, diced Original: 🥔 1 medium potato, diced
• 🥬 1/4 daikon radish (200 g / 7 oz), sliced into strips Original: 🥬 1/4 daikon radish (200 g / 7 oz), sliced into strips
• 🍄 100 g shiitake mushrooms, sliced (3.5 oz) Original: 🍄 100 g shiitake mushrooms, sliced (3.5 oz)
• 🧅 1/2 onion, sliced Original: 🧅 1/2 onion, sliced
• 🥦 2 green onions, chopped (for garnish) Original: 🥦 2 green onions, chopped (for garnish)
• 💧 800 ml dashi stock (3 1/3 cups / 27 fl oz) Original: 💧 800 ml dashi stock (3 1/3 cups / 27 fl oz)
• 🍱 3 tablespoons miso paste (45 g / 1.6 oz) soy Original: 🍱 3 tablespoons miso paste (45 g / 1.6 oz)
• 🛢️ 1 tablespoon sesame oil (15 ml / 0.5 fl oz) sesame Original: 🛢️ 1 tablespoon sesame oil (15 ml / 0.5 fl oz)

Preparation

• Heat sesame oil in a large pot and sauté pork slices until lightly browned.
• Add carrot, potato, daikon, onion, and mushrooms. Stir for 2–3 minutes.
• Pour in dashi stock and bring to a boil. Skim off any foam.
• Lower heat and simmer for 10–12 minutes until vegetables are tender.
• In a small bowl, mix miso paste with some hot broth, then stir into the pot.
• Heat gently (do not boil) and garnish with chopped green onions before serving.

Total Time

Nutritional Value

Advice

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