Ingredients
•4 cups Basic Soup stock
•1/2 lb. boned loin of pork
•2 to 4 Japanese mushrooms (Shimeji) or brown mushrooms
•1 carrot, cut into 1/2 inch length
•1/4 lb. sweet potato, peeled and cut into 1/2 inch dice
•1 white turnip, cut into 1/2 inch dice.
•1/2 cake Konyaku (gelatinous cake made from a tuber vegetable) (optional), cut into 1/2 inch diced pieces
•1/2 block of Bean curd (Tofu)
•1 to 2 green onion, chopped
•1- 1/2 Tbs. Soy Bean Paste (Brown Rice Miso)
•1/2 tsp. Japanese sweet rice wine (Mirin)
•Japanese Seven Pepper-spice (Shichimi togarashi)
Directions
1.Place pork, vegetables except green onion, konnyaku in large pot, add enough Basic Soup stock (Dashi) soup stock to cover all. Bring it to boil
and skim off surface residue that forms on top.
2.Add sweet rice wine (Mirin) and reduce to simmer for 15 minutes. Add chopped green onion.
3.Place miso in a ladle and dilute with a small amount of soup in pot. Stir diluted miso into stock until dissolved. Add diced Bean curd (Tofu)
and konyaku if available.
4.Continue to cook but be sure not to boil. Transfer soup to a bowl (Owan), sprinkle green onions over and Japanese Seven-pepper spice
(Shichimi)