Recipe of Favorite My Family's Chunky and Filling Pork Miso Soup!!

Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, My Family's Chunky and Filling Pork Miso Soup!!. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

My Family's Chunky and Filling Pork Miso Soup!! Recipe. Simple and savory homemade miso soup with dashi stock, detailed recipe instructions on how to cook different types of miso soup. Miso flavoured pork mince marries with a super tasty broth, lots of veggies, egg noodles and a perfectly boiled egg for a dinner that will have everyone coming back for seconds.

You can have My Family's Chunky and Filling Pork Miso Soup!! using 14 ingredients and 6 steps. Here is how you cook it.

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

1. It’s 200 grams of Thinly sliced pork belly.
2. Prepare 5 small of Taro root.
3. Take 1 of Carrot.
4. It’s 1/8 of Kabocha squash.
5. Take 2 of Chikuwa.
6. It’s 1/2 block of Konnyaku.
7. Take 1 of sheet Atsuage.
8. Make ready 1200 ml of ★ Water.
9. Make ready 2 tbsp of ★ Sake.
10. You need 2 tbsp of ★ Sugar.
11. It’s 1 tbsp of ★ Soy sauce.
12. Take 6 of grams/1 packet ★ Bonito based dashi stock granules.
13. You need 1 of ◎Miso (I used awase miso).
14. You need 1 of to garnish Japanese leeks, thinly sliced.

Added chicken breast to some for the non vegans in the family.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.Choose the method that fits your time available!

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

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..

Some people don't mind eating just a bowl of rice and this soup without Depending on what kind of ingredients you put in your Miso Soup, it could be as simple as the one we made here or very filling with meat, potatoes.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!!

When you serving this miso butter grilled pork chops with my cucumber salad & warm cooked rice!!Check out my cucumber salad recipe by tapping/clicking right below link!I made this last night and my family loved it.I will say Seonkyoung, you do make things very tasty.A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her Lightly spread out filling with the back of the spoon, leaving at least a ½" border.