-
1
Quarter slice the daikon and carrot into about 4 to 5 mm thickness.
-
2
Cut the burdock into long thin shavings.
-
3
Cut the potato and konnyaku into same size as the burdock, and keep them in cold water to eliminate bitterness, then drain.
-
4
Chop the pork as bitable size.
-
5
Pour one tablespoon oil into a frying pan.
-
6
Add the minced ginger and lightly fry the pork.
-
7
Remove the pork and leave aside.
-
8
Do not burn the ginger !
-
9
Add all the vegetables into a deep pot and pour water.
-
10
Cook over a high heat.
-
11
Once it boils, turn to a lower medium heat.
-
12
Add the dashi stock granules and sake.
-
13
Keep cooking for about 10 minutes until all ingredients get soft, while removing harshness.
-
14
Once the vegetables are cooked, return the cooked pork.
-
15
Add miso.
-
16
Keep removing harshness from the soup.
-
17
Next add tofu.
-
18
Tear tofu with fingers into the size you like.
-
19
Of course you can cut it with a knife.
-
20
Just before boiling, turn the heat off.
-
21
Finally season with soy sauce.
-
22
Pour the soup into a soup bowl.
-
23
Sprinkle green onion or scallion.
-
24
Season with shichimi spice; Japanese red chilli pepper mix as you wish.
-
25
It is tasty to add a bit of sesame oil,too.
-
26
If you are fond of ginger, add more than the mentioned amount.
-
27
My family also loves extra ginger!
