Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pork soup with ginger and lots of root vegetables. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork Soup with Ginger and Lots of Root Vegetables is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Pork Soup with Ginger and Lots of Root Vegetables is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have pork soup with ginger and lots of root vegetables using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pork Soup with Ginger and Lots of Root Vegetables:

1. Make ready 100 grams Coarsely chopped pork
2. Take 200 grams Daikon radish
3. Prepare 80 grams Carrot
4. Make ready 1 Burdock root
5. Make ready 3 Satoimo (taro)
6. Get 150 grams Lotus root
7. Get 1/2 block Tofu
8. Take 20 grams Ginger
9. Take 1 Japanese leek
10. Make ready 6 cup Dashi stock
11. Take 1 tbsp Sake
12. Take 3 to 4 tablespoons Miso
13. Prepare 1 tbsp Sake lees (if you have them)

Instructions to make Pork Soup with Ginger and Lots of Root Vegetables:

1. Peel the daikon radish and cut into quarters, then slice thinly. Do not peel the carrot; cut into half lengthwise and then slice thinly.
2. Scrape the skin off the burdock root with the back of a knife, and cut into 1 cm thick diagonal slices. Peel the taro root, cut into half and then slice about 5 mm thick.
3. Cut the unpeeled lotus root into half lengthwise, then slice about 5 mm thick.
4. Cut the tofu into bite-sized pieces.
5. Grate half of the ginger with the skin still on, and julienne the rest. Chop the leek finely.
6. Cut the pork up into bite-sized pieces.
7. Put the dashi stock and sake in a pan and bring to a boil. Add the pork. Skim off any scum, and simmer for 2-3 minutes.
8. Put all the vegetables except for the leek, plus the tofu, in the pan, and simmer until the vegetables are tender. (Lower the heat after it comes to a boil.)
9. Dissolve the miso and sake lees, and mix into the soup - and it’s done! The saltiness of miso depends on the type, so please taste and adjust the amount.
10. Ladle into bowls, garnish with the chopped leek plus some shichimi spice to taste, and enjoy.
11. Ready to serve and ENJOY!

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