Easiest Way to Prepare Delicious My Family's Chunky and Filling Pork Miso Soup!!

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Before you jump to My Family's Chunky and Filling Pork Miso Soup!! recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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One way to address this to start seeing some results is to understand that you do not have to alter everything at once or that you need to entirely get rid of certain foods from your diet. Even more crucial than wholly altering your diet is simply substituting healthy eating choices whenever you can. As you get used to the taste of healthy foods, you will realize that you’re eating more healthily than before. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.

Obviously, it’s not hard to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to my family's chunky and filling pork miso soup!! recipe. To cook my family's chunky and filling pork miso soup!! you only need 14 ingredients and 6 steps. Here is how you do it.

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

  1. Prepare of Thinly sliced pork belly.
  2. Use of Taro root.
  3. Get of Carrot.
  4. Use of Kabocha squash.
  5. Take of Chikuwa.
  6. Get of Konnyaku.
  7. Take of sheet Atsuage.
  8. Take of ★ Water.
  9. Use of ★ Sake.
  10. Use of ★ Sugar.
  11. Get of ★ Soy sauce.
  12. Prepare of grams/1 packet ★ Bonito based dashi stock granules.
  13. Prepare of ◎Miso (I used awase miso).
  14. Get of 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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