Simple Way to Make Favorite Hearty Miso Soup with Fall Vegetables

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The ingredients needed to make Hearty Miso Soup with Fall Vegetables:

1. Prepare 800 ml Dashi stock
2. Make ready 2 tbsp Miso
3. Prepare 1 tsp Sweet potato
4. Prepare 80 grams Shimeji mushrooms
5. Make ready 1/2 The white part of a Japanese leek
6. Prepare 2 Atsuage

The broth is light and bright. Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. This is quite different from the usual miso soup as miso soups are normally just vegetables with no oil in them. Because of the fat content in this soup, people in Japan serve tonjiru in winter time, just like the Western style hearty. 'Eat Your Soup' Miso Soup with Root Vegetables.

Instructions to make Hearty Miso Soup with Fall Vegetables:

1. Chop the sweet potato and atsuage into bite-sized pieces. Shred the shimeji mushrooms. Slice the leek diagonally.
2. Add dashi stock, and all the ingredients in a pot, and turn on the heat.
3. Skim off the scum carefully.
4. When the sweet potato is cooked through, turn off the heat, and dissolve the miso in the soup.
5. Heat again without bringing to a boil, and it's done.

This is quite different from the usual miso soup as miso soups are normally just vegetables with no oil in them. Because of the fat content in this soup, people in Japan serve tonjiru in winter time, just like the Western style hearty. 'Eat Your Soup' Miso Soup with Root Vegetables. Miso soup is like a Japanese version of minestrone — lots of vegetables, and made with mum's (or grandma's) love. Just as each family or region in Italy uses different minestrone ingredients and flavours, Japanese miso soup varies too. This is a quick and easy Japanese vegetable miso soup recipe.

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