Habanori in Pork Miso Soup
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Pile on the toasted Habanori, let it soak in your pork miso soup, and savor the perfect harmony filling your mouth.
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Ingredients (3-4 people):
- Dried Habanori
- Pork 100g
- Daikon radish...50g
- Carrot... 50g
- Japanese leek...1/2
- Aburaage (fried tofu)...1 piece
- Konnyaku (devil's tongue jelly)... 100g
- Kombu (kelp)... 1 piece
- Miso
- Water... 500cc
- Salad oil...1 teaspoon
◎ Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)
How to:
- Cut the ingredients for [A] into your desired shapes.
- In a frying pan, add salad oil, daikon radish, carrot, and konnyaku, and sauté until lightly browned.
- Add the pork belly to the pan over medium heat and sauté. Then add water, kombu, and aburaage, cover with a lid, and simmer over low heat. Remove any foam that forms.
- Check whether the root vegetables are soft enough. Once they reach your desired texture, add the Japanese leek and dissolve miso into the soup to adjust the flavor according to your preference.
- Finish by topping plenty of Dried Habanori!
Elevate your winter staple, pork miso soup, to new levels of deliciousness. Just a slight tweak of Habanori can bring you joy to your everyday home-cooked meal!
