Tonjiru Pork Soup

Prepare the gobo burdock: It is a good idea to start by cooking the gobo burdock and the satoimo Japanese potatoes first as it can take a little longer than the other ingredients to cook. Slice the gobo and satoimo Japanese potatoes into bite size pieces and simmer in boiling water for approximately 5 minutes before draining.

Cook the pork: Next, slice up the pork into thin strips and sauté in a large deep pan with a little cooking oil until the pork is nearly cooked.

Prepare the vegetables: While the pork is cooking, cut the potatoes, carrots, daikon Japanese radish, konnyaku yam cake and shiitake mushrooms into small pieces and add to the pan. You can also add the gobou at this time and sauté them all together.

Prepare the stock: Make dashi stock in a separate pan by adding enough hot water to create the soup to a sachet of dashi stock powder. Now add the dashi stock to the pan with the pork and vegetable and let it simmer.

Combine all the ingredients together: Cook the pork and vegetables in the dashi stock on a low heat for approximately 10 minutes, or until the vegetables are soft. Now stir in a few tablespoons of miso paste before serving in bowls and garnish with sliced spring onions.