Hearty Miso Soup with Pork Neck and Vegetables

Cut the pork neck into bite-sized slices, about 0.5 cm thick. In a lightly heated pot without additional oil, sear for about 5 minutes over medium heat until the meat browns. Once the meat is seared, pour in about 300 ml of dashi broth, in which half of the miso paste has been dissolved beforehand. Simmer over low heat for 20 minutes so that the meat can absorb the miso paste aroma.

Peel the potatoes and cut them into irregular, larger pieces. Add them to the pot along with the remaining dashi broth and bring to a boil again. After 15 minutes, add the carrots (cut into longitudinal slices) and the radish (cut into strips). The variety of shapes makes the dish visually appealing. Cook the vegetables for about 10 minutes until al dente – be careful not to overcook them.

Cut the leek or spring onions lengthwise and cook for another two minutes. Finally, add the coarsely chopped radish leaves and remove the pot from the heat after another 2 minutes.