Miso Soup with Jerusalem Artichoke & Pork

Enjoy lots of vegetables in this soup.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2 Cook: 25 min

Ingredients

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

1
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.
2
Put the extra vegetables into the dashi stock in a pan. Turn the heat on and bring to the boil then add the pork.
3
When the vegetables are cooked, add the artichoke and cook further.
4
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.

Tips & Note

●You don't need to cook the artichokes too much, so that they retain their crunchiness.

Miso Soup with Jerusalem Artichoke & Pork

Enjoy lots of vegetables in this soup.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Cook: 25 min

Ingredients

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

Miso Soup with Jerusalem Artichoke & Pork

Recipe ID :759 Posted on 09 JUN 2015

Serves 2

Cook 25min
views 1,310
printed 107

saved 0

Enjoy lots of vegetables in this soup.

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Ingredients

Print Ingredients Email Ingredients
400ml
80g
1
3 tbsp
a few
as required
1
1/3
50g
1 thumb

Method

Cook
25min
1
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.
2
Put the extra vegetables into the dashi stock in a pan. Turn the heat on and bring to the boil then add the pork.
3
When the vegetables are cooked, add the artichoke and cook further.
4
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.

Tips & Note

●You don't need to cook the artichokes too much, so that they retain their crunchiness.

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