Let’s talk about the late-night cafeteria---pork belly miso soup

Let’s talk about the late-night cafeteria---pork belly miso soup

Overview

I had planned to make this pork belly miso soup before the National Day, but I had been shelved because of my laziness in cooking. Every once in a while, if I cook every day, I will become inert, haha~ so all plans are postponed. During the National Day, I had bought this dish for 3 days, but I still didn’t want to cook it anymore. I thought the dish would be spoiled if I didn’t cook it, so I gritted my teeth and continued to serve it.

Tags

Ingredients

Steps

  1. Preparation materials: slice pork belly, cut mushrooms into cubes, cut burdock into small pieces, cut white radish and carrots into cubes, and tear konjac into small pieces by hand.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 1

  2. Pour a little oil into the pan and heat it up, then add the pork belly and fry until the edges of the meat become transparent and the color turns white.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 2

  3. Add the white radish and stir-fry the carrot pieces until the flavor develops, then add water.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 3

  4. Add burdock one by one.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 4

  5. Add the mushrooms one by one.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 5

  6. Add the konjac in turn.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 6

  7. Add the miso and dissolve it like in the show, or you can use a slotted spoon to dissolve it, so that the soup will be more delicate and free of particles. Continue cooking for 15 minutes. Taste it, and if it's not salty enough, add a little more. The miso itself already has a salty taste, so you don't need too much.

    Let’s talk about the late-night cafeteria---pork belly miso soup step 7