Soymilk Pork Soup
Brimming with vegetables and flavor
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the satoimo and cut into large bite-size pieces. Peel the daikon radish and cut into quarters. Peel the carrot and cut into half-rounds. Place the vegetables onto a microwave-safe plate and microwave for 5 to 6 minutes (600 W).
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Shave the gobo into slivers, then rinse and drain.
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Diagonally slice the negi, and especially thinly slice the green portion for garnish. Place into water and then drain.
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Add the sesame oil into a pot, then cook the gobo (2) over medium heat for 2 minutes.
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Add (A) and (1) and cook further for 5 minutes. Add the soymilk and white portion of the negi. Once boiling, dissolve the miso in the pot and adjust the flavor with the soy sauce. Ladle into bowls and garnish with the green portion of the negi.
Cooking Basics
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
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