Miso Soup with Jerusalem Artic

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Dashi stock		400ml
Pork		80g
Jerusalem artichoke		1
Miso		3 tbsp
Spring onions		a few
Chilli powder		as required
Extra vegetables:
Carrot (small)		1
Leek		1/3
Mooli or radish		50g
Kombu seaweed		1 thumb

Method

Cook

25min

Finely slice the pork. Slice the carrot and mooli into thick ribbons.Cut the leek 5mm thick. Cut the kombu and artichoke into fine strips.

Put the extra vegetables into the dashi stock in a pan. Turn the heat on and bring to the boil then add the pork.

When the vegetables are cooked, add the artichoke and cook further.

Add the miso and allow to dissolve. Transfer to a serving bowl and sprinkle with the roughly chopped spring onion and chilli powder if you like.

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