Veggie Packed Pork Miso Soup – a delicious recipe with pork, radish, Carrot, Potatoes, Burdock root, Enoki mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Shave the burdock root into thin slices and soak in water.
2
Cut the daikon radish and carrots into wedges, potatoes, enoki mushrooms, tofu and pork into bite sized pieces, and finely chop the Japanese leek.
3
Place the water, daikon radish, carrots, potatoes and burdock roots in a pot and bring to a boil over high heat.
4
Turn the heat down to medium and simmer for 5 minutes (skim off the scum).
5
Add the dashi stock, pork, enoki mushrooms, tofu and simmer for 2~3 minutes (skim off the scum).
6
Add the sake and turn off the heat after a little while.
7
Whisk in the miso.
8
Add Japanese leek and heat over low heat (don't boil).
9
You could add udon noodles to the soup.
90
kcal
Calories
4
g
Fat
6
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 100 grams Thinly sliced pork, 10 cm Daikon radish, 1/2 Carrot, 1 Potatoes, and more.
Yes, Veggie Packed Pork Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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