I fell in love with this soup two winters ago when I ate it at one of the schools I was working at. I was smack dab in the middle of having morning sickness, but for some reason this warm winter soup was something I could down without fear of any retribution from my stomach. It is GREAT, but depending on your location within the US you may or may not be able to get some of the ingredients.
Serves about 4 people
4 cups water
2 tsp. dashi(Japanese kelp/fish bullion) or follow the directions on the box..you need it to make 4 cups(see above water) of broth
1/2-3/4 lb sliced uncooked pork.
1-2 carrots sliced and then quarter the larger slices
10 cm(5 inches....remember your high school science people) of Japanese diakon radish, sliced and then quartered
15 cm burdock root cleaned, sliced and soaked for a few minutes( it turns the water black so you soak it separate first)...this is COMPLETELY option, and totally tasty without this. If you go for super authentic though, you need it.
1 bunching onion(REALLY big green onion...use regular green onions in a pinch) sliced in 1/4 slices
1 pack of firm tofu, cut up into cubes
3-4 small taro root potatos, peeled and cut into cubes
1 regular potato, peeled and cut into small cubes
1 bunch of Bunashimeji mushrooms(small and brown....sliced shiitake also taste good if you want).
3 Tbs. miso paste
1. Turn the stove on and heat up the water with the dashi stock. As you cut up the veggies throw them in and begin to cook them.
2. Add the pork and finally the tofu. Once everything is almost cooked, add the miso by dissolving the paste in a ladelful of soup. If you find you want a strong miso taste, feel free to add more.
3. Let simmer/very low boil until the veggies and meat are completely cooked
Some hints: If you can find miso with dashi already in it, WOW does that make your life easier, but I have no idea what gets imported over there. I've added links to pictures, so you know what you are looking for. It is a lot easier than it may seem at first glance.