Are you feeling a little bit under the weather? Then try the nutrient filled miso soup called the tonjiru! [Dashi Broth Ingredients] 1L water 20g dashi kombu Handful of bonito flakes 1. Heat water with dashi kombu just until just before boiling, then lower heat & simmer for 10 minutes. 2. Take out kombu, heat until just boiling again then turn heat off. Put in handful of bonito flakes, leave it for 5 minutes, then filter it out. [Ingredients] Desired amount of carrot, daikon, burdock root, negi (scallions) Block of konjac ~300g Sliced pork belly, salt & pepper 4 tbsp miso 2 cloves garlic 1 block ginger Sesame oil 1. Cut up vegetables into thick slices. 2. Scoop konjac into bite-sized pieces. 3. Season sliced pork belly with salt & pepper. 4. Heat & cover pot or pan with sesame oil. 5. Saute burdock root first, then the pork belly. 6. Put in carrots, daikon, and konjac, continue sautéing for 3 to 4 minutes. 7. Pour dashi broth, bring to a boil and scoop out the foam. Lower heat. 8. Put in miso, melt & mix it up. 9. Simmer for 20 minutes in low/medium heat. 10. Grate garlic & ginger, stir. 11. Add sliced negi & simmer for ~1 minute.
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