【Late-night cafeteria】 Pork miso soup

Cooking Instructions

1. Cut the pork belly into 4cm long slices; White radish and carrot cut into ginkgo biloba-shaped pieces; Thinly slice the shiitake mushrooms; Burdock sliced obliquely; Cut the taro into cubes.

   

2. Konjac is broken into a palatable size by hand, blanched to remove the fishy water for later use; Blanch the kapok tofu, drain the water, and then break it into pieces by hand.

3. Cut the fried tofu in half from the middle and cut it into 1cm wide strips; Cut half of the green onion into 1cm long pieces and chop the other half.

4. When the pot is hot, pour in 1 tablespoon of sesame oil and stir-fry the pork belly slices; Then add konjac, white radish, carrot, shiitake mushroom, and burdock and stir-fry.

5. Stir-fry all the ingredients in the pot and pour in 1500ml of broth. Bring to a boil and skim off the foam.

6. Add fried tofu and 3 tablespoons of miso, cover and simmer for 10-15min.

7. After the ingredients are soft and cooked, add taro, green onions, and kapok tofu, and continue to simmer for about 10min.

8. Add 2-3 tablespoons miso, 1 teaspoon mirin, 1 teaspoon soy sauce and turn off the heat before boiling.

   

9. Place in a soup bowl and sprinkle with chopped green onions.