Pork and Vegetable Miso Soup R

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Pork loin fillet		1
Sake		1 tsp
Soy sauce		1 tsp
Salt & pepper		a little each
Vegetable oil		1 tbsp
Frozen Mediterranean Charcoal Grilled Vegetables		2 handfuls
Onion		1/2
Potatoes (medium)		2
Chinese leaves		3
Spring onion		1
Hot water		800ml
Dashi stock granules		2/3 tsp
Miso		40g
Cooked rice		for 1
Mozzarella cheese (grated)		2 handfuls
Chilli oil		as you like

Method

Prep

3min

Cook

18min

Thinly slice the pork and put into a bowl. Add the soy sauce, sake, salt & pepper and rub well. Thinly slice the potatoes, chop the Chinese leaves and slice the onion.

Put the oil in a pan and stir fry the pork on high heat until nicely browned. Add the potatoes and onions and fry for 1 minute.

Add the white parts of the Chinese leaves and stir fry. Add the frozen vegetables and stir fry for 1 minute, then add the hot water and dashi stock granules. Add the green parts of the Chinese leaves.

When the soup has reduced to about half, turn down the heat to low and dissolve in the miso.

Add the cooked rice and cook for 2 minutes on medium heat.

Served in a soup bowl and sprinkle with the finely chopped spring onion and grated mozzarella cheese. Drizzle with some chilli oil if you like it hot.

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