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Pork miso soup | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Pork (chopped) : 300g
Burdock, konjac, carrot, green onion : 1 each
Shimeji mushroom : 1/2 piece
Miso (used when frying) : 4 tbsp
water : 1200㏄
Sake and mirin : 2 tbsp each
Miso (used when boiling) : 4-6 tbsp
Bonito stock : 2 tsp
Cotton tofu : 1 chome

Time required

10minutes

Procedure

1) Prepare 00:20
Finely chop the carrots.
Cut the green onions diagonally.
Rinse burdock root and konjac well with a small amount of water, and wash well with several water changes.
2) stir fry 00:23
In a 26 cm deep frying pan, fry carrots, pork, burdock root, konjac, green onions, and shimeji mushrooms in salad oil (1 tablespoon).
3) Boil 01:50
When the pork is cooked and the color changes, add miso and fry.
When the miso is familiar to the whole, add water, sake, mirin, miso, bonito broth, and cotton tofu, cover and simmer until the burdock root and carrots are tender.

Point

・ Konnyaku can be cut into small pieces with a spoon so that the taste of the broth will soak into it and make it delicious.
・ Mud burdock can be cleaned by rubbing it with a little water. Also, if the water gets dirty, replace it.
・ The pot is easy to burn, so it is recommended to fry it in a frying pan.
・ By frying miso, the ingredients are entwined and the taste is firm.
・ If you prepare the ingredients while frying the ingredients, the time will be shortened.