Tonjiru (Pork and Vegetable Miso Soup) 豚汁
Ingredients:
1/2 lb thinly sliced pork belly
6 inches gobo (burdock root)
4 inches carrot
2 inches daikon (radish)
1 onion
1/2 pack konnyaku
1 stalk negi
1 piece aburaage (deep-fried tofu pouch)
1 tsp grated ginger
6 cups dashi (for soup, 1:1 ratio with miso)
6 tbsp miso (for soup, 1:1 ratio with dashi)
green onion (for garnish)
Instructions:
Prepare ingredients - skin gobo, carrot, daikon, then shave gobo pieces and rinse/soak in water, cut daikon into thin quarter-circle slices, cut carrot into thin half-circle slices, boil konnyaku and cut into thin rectangular slices, slice negi diagonally, thinly slice aburaage, cut green onions, cut pork belly into one-inch pieces
Stir fry meat & vegetables - heat some sesame oil in a large pot, add pork belly and onions, then daikon, carrot and gobo, then konnyaku, aburaage, negi and finally dashi (to cover all vegetables)
Simmer - bring to a boil, lower heat to simmer, cover and cook for ~15 minutes (until all vegetables are tender)
Add rest of ingredients - add in grated ginger and miso (best to place miso in a strainer and use spoon to help incorporate it)
Serve it up - scoop up soup & cooked ingredients into a soup bowl and garnish with some green onions
Enjoy!