The official recipe of pork miso soup carefully selected in the late-night cafeteria

Cooking Instructions

1. Cut the pork belly into thin slices 4 cm long. Cut the white radish and carrot into ginkgo leaf-shaped slices, the shiitake mushrooms into thin slices, the burdock into thin slices, and the taro into chunks. Konjac and kapok tofu are broken into palatable sizes by hand for later use. Cut the fried tofu into 1 cm wide strips, cut half of the green onion into 1 cm pieces, and chop the other half.

   

2. When the pot is hot, pour in the sesame oil and stir-fry the pork belly slices. Then add the konjac and the rest of the vegetables and stir-fry, taro, 2 kinds of tofu, except green onions.

   

3. Stir-fry all the ingredients in the pot in oil and pour in the stock. Bring to a boil and skim off the foam, add the fried tofu and half the miso, cover and simmer for 10-15 minutes.

   

4. When the vegetables are cooked, add taro, green onions, and tofu and continue to simmer for about 10 minutes.

   

5. Add the remaining miso and miso and soy sauce before cooking

   

6. Place in a soup bowl and sprinkle with chopped shallots. Snoring is really a meal