Miso soup with pork neck and vegetables

Cut the pork neck into small slices about 0.5 cm thick, then place them in a lightly heated pot without fat. Stir over low heat for 5 minutes. When the meat turns white, pour in about 300 ml of dashi broth, in which you have previously mixed half of the miso paste. Cook over low heat for 20 minutes for the meat to absorb the miso flavour.

Then add the potatoes cut into larger, irregular pieces and the remaining broth, then bring to a boil again. After 15 minutes, add the carrots cut into longitudinal slices and the daikon radish cut into strips. Different shapes make the dish more visually appealing. Cook the vegetables for another 10 minutes, being careful not to overcook them.

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