Ingredients
- 4 sweet potato
- 4 aka miso
- 2 shiitake
- 2 long
- 1 gobo
- 1 carrot
- 1 lon
- 1/2 dice
- 1/4 wide
- 1/4 wide
- 2 7/8 pt water (cold)
- 1 lb pork neck bones
- 3/8 pt water to (boil)
- 1/2 lb boned pork
- 3 t peelings
- 1 pn msg
- 2 slices lon peel carrot
- 1 slice green onion
- 1 slice daikon
- 1/4 slices wide
TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice.
