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30minutes
Cut the cabbage into small pieces.
Cut off the stems from the eggplant, then cut in half lengthwise and then into 5mm-wide slices diagonally.
Cut the fried tofu in half lengthwise and into 5mm-wide pieces.
Cut the green onions diagonally into pieces.
Separate the pork and add it to the pot along with the shredded vegetables.
Add water and (A) to a bowl and mix.
Pour the soup into the pot from step 1 and heat it.
Sprinkle butter on top, cover and simmer.
It is completed when the ingredients are cooked through.
・For the soup, use 500 cc of water, 1 teaspoon of Japanese-style dashi stock, and 50 g of miso as a base to create a soup with a good amount of salt.
・If you add a lot of ground sesame seeds, it will have a more tangy taste.
・You can use boiled udon noodles instead of boiled shimen noodles.
・You can save money by making it with leftover vegetables in the refrigerator.
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