Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, my family's chunky and filling pork miso soup!!. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

My Family's Chunky and Filling Pork Miso Soup!! is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. My Family's Chunky and Filling Pork Miso Soup!! is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook my family's chunky and filling pork miso soup!! using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make My Family's Chunky and Filling Pork Miso Soup!!:

1. Take 200 grams Thinly sliced pork belly
2. Prepare 5 small Taro root
3. Take 1 Carrot
4. Take 1/8 Kabocha squash
5. Make ready 2 Chikuwa
6. Make ready 1/2 block Konnyaku
7. Get 1 sheet Atsuage
8. Take 1200 ml ★ Water
9. Get 2 tbsp ★ Sake
10. Get 2 tbsp ★ Sugar
11. Get 1 tbsp ★ Soy sauce
12. Take 6 grams/1 packet ★ Bonito based dashi stock granules
13. Prepare 1 ◎Miso (I used awase miso)
14. Take 1 to garnish Japanese leeks, thinly sliced

Steps to make My Family's Chunky and Filling Pork Miso Soup!!:

1. To prepare: Slice the pork belly into 5 cm lengths. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
2. Peel the taro root, slice into bite sizes, and submerge in water. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks. Slice the chikuwa. Cut the atsuage into 2 cm cubes.
3. Cut kabocha squash into bite sized pieces if you prefer. You could add other root vegetables as well.
4. In a pot, add all ingredients except for the atsuage. Spread the pork belly pieces, pour in the water and add the ★ condiments. Bring to a medium boil and remove the surface scum.
5. When the vegetables have softened, add the atsuage and continue boiling for 10 minutes. Lower the heat and add in the miso paste.
6. Serve in bowls, scatter chopped leeks on top, and it's done.

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