Pork Soup With Ginger And Lots Of Root Vegetables Recipe by cookpad.japan
Cooking Instructions 1 Peel the daikon radish and cut into quarters, then slice thinly. Do not peel the carrot; cut into half lengthwise and then slice thinly. 2 Scrape the skin off the burdock root with the back of a knife, and cut into 1 cm thick diagonal slices. Peel the taro root, cut into half and then slice about 5 mm thick. 3 Cut the unpeeled lotus root into half lengthwise, then slice about 5 mm thick. 4 Cut the tofu into bite-sized pieces. 5 Grate half of the ginger with the skin still on, and julienne the rest. Chop the leek finely. 6 Cut the pork up into bite-sized pieces. 7 Put the dashi stock and sake in a pan and bring to a boil. Add the pork. Skim off any scum, and simmer for 2-3 minutes. 8 Put all the vegetables except for the leek, plus the tofu, in the pan, and simmer until the vegetables are tender. (Lower the heat after it comes to a boil.) 9 Dissolve the miso and sake lees, and mix into the soup - and it's done! The saltiness of miso depends on the type, so please taste and adjust the amount. 10 Ladle into bowls, garnish with the chopped leek plus some shichimi spice to taste, and enjoy. 1 Peel the daikon radish and cut into quarters, then slice thinly. Do not peel the carrot; cut into half lengthwise and then slice thinly. 1 Peel the daikon radish and cut into quarters, then slice thinly. Do not peel the carrot; cut into half lengthwise and then slice thinly. 2 Scrape the skin off the burdock root with the back of a knife, and cut into 1 cm thick diagonal slices. Peel the taro root, cut into half and then slice about 5 mm thick. 2 Scrape the skin off the burdock root with the back of a knife, and cut into 1 cm thick diagonal slices. Peel the taro root, cut into half and then slice about 5 mm thick. 3 Cut the unpeeled lotus root into half lengthwise, then slice about 5 mm thick. 3 Cut the unpeeled lotus root into half lengthwise, then slice about 5 mm thick. 4 Cut the tofu into bite-sized pieces. 4 Cut the tofu into bite-sized pieces. 5 Grate half of the ginger with the skin still on, and julienne the rest. Chop the leek finely. 5 Grate half of the ginger with the skin still on, and julienne the rest. Chop the leek finely. 6 Cut the pork up into bite-sized pieces. 6 Cut the pork up into bite-sized pieces. 7 Put the dashi stock and sake in a pan and bring to a boil. Add the pork. Skim off any scum, and simmer for 2-3 minutes. 7 Put the dashi stock and sake in a pan and bring to a boil. Add the pork. Skim off any scum, and simmer for 2-3 minutes. 8 Put all the vegetables except for the leek, plus the tofu, in the pan, and simmer until the vegetables are tender. (Lower the heat after it comes to a boil.) 8 Put all the vegetables except for the leek, plus the tofu, in the pan, and simmer until the vegetables are tender. (Lower the heat after it comes to a boil.) 9 Dissolve the miso and sake lees, and mix into the soup - and it's done! The saltiness of miso depends on the type, so please taste and adjust the amount. 9 Dissolve the miso and sake lees, and mix into the soup - and it's done! The saltiness of miso depends on the type, so please taste and adjust the amount. 10 Ladle into bowls, garnish with the chopped leek plus some shichimi spice to taste, and enjoy. 10 Ladle into bowls, garnish with the chopped leek plus some shichimi spice to taste, and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup