INGREDIENTS

INSTRUCTIONS

Cut Konnyaku into strips 1/4" wide and 2" long.  Peel Carrot and cut
into strips 2" long and 1/4" wide.  Cut Daikon into strips 1/4" wide and
1" long.
  PREPARE IN ADVANCE:
1.Bring 3/8pt of water to boil and drop in diced pork.  Cook for 10 minutes
2.  Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered.
Reduce heat and simmer for 30 minutes strain broth.  Set aside pork and
broth.
3.  Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans
set aside.
4.  Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.
5.  Peel gobo to make 3 T of peelings, discard root.
  TO COOK:
Drop the Konnyaku into the pan of pork broth and bring to boil over low
heat.  Add carrot and Daikon strips and raise heat.  Bring to full boil ,
add Sweet potato and mushroom strips.  Skim off foam.  Cook for 5 more
minutes and, with the back of a spoon, rub in the miso in through a
strainer.  Stir in MSG.  Stir in the Gobo (if used).
  TO SERVE:
Transfer soup to a large serving bowl, sprinkle onions over the top, and
add spice.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

A Message from our Provider:

“Have you thanked God today?”