Ingredients (4-6 servings):
2 pork chops (this is what I used but you can use 200g of any pork cut, like pork belly or pork ribs), cut into 1 inch chunks or slices
2 tbsp. soy sauce
2 tbsp. mirin
5 cups dashi stock (follow dashi powder packet instructions)
1 brown onion, finely sliced
1 medium carrot, cut into chunks
2 potatoes, cut into chunks
3 tbsp. white Miso
Preparation:
Pour cooking oil into a medium pot on medium high heat, fry pork and onions until meat is browned on both sides and garlic and onions are fragrant but not browned. Take care to constantly stir them so they don’t stick to the bottom. Some stuck bits are ok as they will be deglazed later.
Pour in prepared dashi stock, soy sauce and mirin and bring to a boil.
Add in potatoes and carrots and cook for roughly 10-15 minutes, until potatoes and carrots are soft enough to eat.
Just before serving, dissolve miso in a small bowl with 2 tbsp of warm water and stir through the pot. Alternatively, you can add in miso paste using a sifter. This is to ensure there are no chunks of undissolved miso in the soup. Taste the soup as you add miso as it can be quite salty. Add more water or more miso based on how salty you like it.
Serve hot with a bowl of rice