Japanese pork & vegetable miso soup
‣ 90 grams burdock (+ 1 tablespoon vinegar) ‣ 1 teaspoon vegetable oil ‣ 260 grams pork jowl (or other marbled cut, thinly sliced) ‣ 150 grams daikon (peeled, quartered and sliced) ‣ 100 grams taro (peeled halved and sliced) ‣ 90 grams carrot (peeled halved and sliced) ‣ 90 grams shiitake (cleaned and sliced) ‣ 2 large scallions (stems and leaves chopped separately) ‣ 2 tablespoons mirin ‣ 200 grams Shirataki noodles (roughly chopped) ‣ 5 cups dashi ‣ 1/3 cup yellow miso ‣ Shichimi togarashi (optional)
Brown the pork in a heavy-bottomed pot over medium-high heat.
Stir-fry the carrots, daikon, taro, shiitake, and scallion stems.
Add the Shirataki, burdock, mirin and dashi and bring to a boil. Skim off any scum that floats to the surface.
ADD STOCK & BOIL
Turn down the heat and dissolve the miso into the pork soup. Gently simmer until the pork and veggies are tender.