Veggie-packed Pork Miso Soup

1. 1

   Bring the dashi stock to a boil.

2. 2

   Shave the burdock root, slice the carrots and cut the daikon radish in quarter-rounds, cut the pork and the potatoes into bite-sized pieces, and mince the ginger.

3. 3

   Heat sesame oil in a pan and fry the ginger and the pork.

4. 4

   Add the other vegetables, pour the dashi stock from Step 1, and cook over high heat.

5. 5

   Skim off the scum from the stock.

6. 6

   Turn off the heat, dissolve in the miso, add the tofu, and heat it up again.

7. 7

   It's finished when it comes to a boil.

* Per serving · 4 servings · Values may vary.

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