Root Vegetable Soup

Assorted root vegetables with pork.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

70 g (2.5 oz)

100 g (3.5 oz)

50 g (1.8 oz)

40 g (1.5 oz)

1/4 sheet

5 cm (2 in)

2/3 tbsp

desired amount


2 tsp

3 cups


  1. Peel the taro and cut into 5-6 cm (2 in) thick pieces. Massage by hand with some salt and rinse clean.
  2. Cut both the daikon radish and carrot into 5-6 cm (2 in) wedges. Douse the aburaage in hot water to reduce some of the oil content, then cut into strips.
  3. Cut the pork into large, bite size pieces.
  4. Heat (A) in a pot. Move around frequently with long chopsticks and scoop away any scum that forms on the surface. Add in (1) and (2) and simmer over low heat for 12-13 minutes. Season with soy sauce, add in the spring onion and sprinkle in a desired amount of shichimi. Serve immediately.