Country Vegetable Soup with Miso (Yasai No Miso-iiru)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups vegetable & bonito stock 2 dried shiitake mushrooms 1 tablespoon safflower oil
3 small peeled, cubed sato-imo (country potatoes) or 1 small sweet potato, cut into chunks, soaked in salt water 15 minutes 2 inches peeled daikon radish, sliced in half-moon shapes (hangetsu-giri) 1 small carrot, cut into 1/4-inch diagonal slices
2 to 3 ounces shredded lean pork 1/2 cake konnyaku, cut onto 1/4-inch rectangles and blanched 2 minutes 4 tablespoons red or white miso paste or a blend thereof
1 tablespoons light soy sauce (usukuchi shoyu) ground black pepper to taste 2 green onions, finely chopped



1 Prepare stock. Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. In a large saucepan, heat oil over medium heat. Saute mushrooms, satoimo, onion, radish and carrot 3 minutes. Stir in pork; cook 30 seconds. Add stock and konnyaku. Simmer 10 minutes or until vegetables are tender. Remove surface foam. Blend miso with a little hot stock; stir into soup pot. Add soy sauce, pepper and green onions. Serve hot.

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