Tonjiru (Pork Miso Soup)

Remove the oil from the fried tofu puffs by dabbing with paper towels then cut them into bite-sized pieces.

Remove the skin of the Daikon Radish and Carrot and slice both into 5cm semicircle pieces. Wipe the Shiitake mushrooms clean with a paper towel and remove their stalks, then cut into 5mm pieces. Lastly, use a peeler to shave the Burdock Root into a bowl filled with water to remove the bitterness and prevent discolouration.

Cut the leek into thin slices and set aside.

Cut the pork meat into bite-sized pieces and fry it in the vegetable oil in a soup pot.

Once the pork is cooked through, add the vegetables and fried tofu puffs and give them a quick fry.

Add the water and the granulated dashi stock to the pot. Bring to a boil then simmer for 8 minutes, while skimming off any scum that floats to the top.

Turn off the heat. Stir the miso paste into the soup using a ladle and chopsticks. Add the sliced leeks then heat the soup up again.