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130g pork cutlet, 2 carrots, 1 potato (large), 8 dried shiitake mushrooms, 1 onion, 1.5 cups of water, 1 block of medium hard tofu (roughly 500g), 1T canola oil.

(1) 1 tsp mirin, 1 tsp sake.
(2) 3 cups of dashi broth.
(3) 1/4 cup of red miso, 1/4 cup of white miso.


1. Rinse pork cutlet in running water for 6 minutes; Drain; Slice; Marinate in seasoning (1) for 30 minutes.
2. Rinse dried shiitake mushrooms; Soak in 1.5 cups of water till soft; Lift the shiitake mushrooms up; Drain; Trim off the stems; Slice; Reserve the soaking water for later use.
3. Peel and rinse carrots; Cut off both ends; Cut most into batons; Slice the remaining.
4. Peel, rinse and slice a potato.
5. Peel, rinse and slice an onion.
6. Set tofu on a microwave-safe plate; Put in the microwave and heat for 1 minute; Take the tofu out of the microwave; Drain.
7. Heat a big non-stick saucepan with 1T oil over a high heat; Turn to a medium heat; Add the pork from the step 1; Stir-fry over a medium heat for 30 seconds; Add the carrots, potatoes, the shiitake mushrooms and onions; Stir-fry over a medium heat for 5 minutes; Turn to a low heat; Add seasoning (2) and the soaking water from the step 2; Bring to the boil over a high heat; Cover the pan with a lid; Simmer over a low heat for 6 minutes; Uncover; Ladle 1T of the broth to a bowl; Cover with the lid; Simmer over a low heat.
8. Add seasoning (3) to the bowl with the broth from the step 7; Stir till miso is dissolved.
9. Uncover the pan from the step 7; Add the miso mixture from the step 8 to the broth.
10. Drain tofu; Crumble the tofu in large chucks directly to the broth from the step 9; Simmer over a high heat for 2 minutes; Turn off the heat; Arrange in serving bowls; Serve immediately.