This is a filling miso soup, perfect for those cold winter days. Just add a bowl of rice a vegetable side dish like boiled spinach topped with flakes of katsuobushi, and you’ll be set for the day! This is one of my favourite soups.
Ingredients
2 strips of pork belly, cut into short and thin strips
2 starchy potatoes, peeled and sliced into thin half moons
2 carrots, peeled and jullienned
1 onion, finely sliced
2 1/2 cups dashi
1 ladle of miso, any type (but I like to use a mixture of shiro and aka)
method
Fry the pork in a pot to brown, then remove and set aside. Add the onions and fry until golden. Then add the potatoes and carrots to sweat, and add the dashi.
Before it boils, reduce the heat to medium and cook until the vegetables are tender. Add the miso paste through a sieve to eliminate lumps. Add the pork and cook for another 20 minutes or so.
Serve.
Alternatively, you can also add a spoonful of Korean hot chili paste (gochujyan) to spice it up a bit to warm you up even more!