My Family's Chunky and Filling Pork Miso Soup!!
My Family's Chunky and Filling Pork Miso Soup!!

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my family's chunky and filling pork miso soup!!. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. I got tired of my kids constantly. Finally I finished editing. t's been a while since last time.

My Family's Chunky and Filling Pork Miso Soup!! is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. My Family's Chunky and Filling Pork Miso Soup!! is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have my family's chunky and filling pork miso soup!! using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Family's Chunky and Filling Pork Miso Soup!!:
  1. Make ready 200 grams Thinly sliced pork belly
  2. Make ready 5 small Taro root
  3. Make ready 1 Carrot
  4. Make ready 1/8 Kabocha squash
  5. Take 2 Chikuwa
  6. Take 1/2 block Konnyaku
  7. Prepare 1 sheet Atsuage
  8. Take 1200 ml ★ Water
  9. Take 2 tbsp ★ Sake
  10. Take 2 tbsp ★ Sugar
  11. Take 1 tbsp ★ Soy sauce
  12. Take 6 grams/1 packet ★ Bonito based dashi stock granules
  13. Make ready 1 ◎Miso (I used awase miso)
  14. Make ready 1 to garnish Japanese leeks, thinly sliced

Miso soup is a traditional Japanese soup made with dashi (soup stock made with kombu or bonito flakes), miso paste and various ingredients depending on regional and seasonal recipes. While it's usually served together with a salad as part of an appetizer in the US. Traditionally, miso soup begins with a broth called "dashi," made by soaking seaweed such as kombu in water and cooking with bonito flakes (flakes of dried fermented fish). Made these and everyone loved them!!

Steps to make My Family's Chunky and Filling Pork Miso Soup!!:
  1. To prepare: Slice the pork belly into 5 cm lengths. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
  2. Peel the taro root, slice into bite sizes, and submerge in water. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks. Slice the chikuwa. Cut the atsuage into 2 cm cubes.
  3. Cut kabocha squash into bite sized pieces if you prefer. You could add other root vegetables as well.
  4. In a pot, add all ingredients except for the atsuage. Spread the pork belly pieces, pour in the water and add the ★ condiments. Bring to a medium boil and remove the surface scum.
  5. When the vegetables have softened, add the atsuage and continue boiling for 10 minutes. Lower the heat and add in the miso paste.
  6. Serve in bowls, scatter chopped leeks on top, and it's done.

Making a making miso soup recipe at home is easier than you might think, with some miso, homemade broth, and fresh tofu and mushrooms. And we, japanese cook miso soup with various vesitables, for example, tofu & onion,spinach, or taro & carrot. We had enjoyed a delicious miso soup at a Sushi restaurant in Cleveland,OH and I was trying to come close to that. We actually thought this one was better. Place pork skin in a small stockpot or large saucepan and add cold water to cover.

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