Miso soup with pork collar and vegetables

Cut the pork collar into small slices about 0.5 cm thick, then place them in a slightly preheated pot without any fat. Stir over low heat for 5 minutes. When the meat turns white, pour in about 300 ml of dashi stock, in which you have previously mixed half of the miso paste. Cook over low heat for 20 minutes so that the meat absorbs the miso flavor.

Then add the potatoes cut into larger, irregular pieces and the remaining stock, and bring to a boil again. After 15 minutes, add the carrots cut into longitudinal slices and the daikon radish cut into strips. The different shapes make the dish more visually appealing. Cook the vegetables for another 10 minutes, making sure they do not overcook.

Add the lengthwise sliced leek (or spring onion) and cook for another two minutes. Finally, add the chopped radish leaves and remove from the heat after 2 minutes.