Let’s Talk about The Late-night Cafeteria---miso Soup with Pork Belly

Name: Let’s Talk about The Late-night Cafeteria---miso Soup with Pork Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork belly; 1 Burdock; 1 White radish; 1 carrot; 4s Shiitake Mushrooms; 1 fast Konjac; Some salt

by Mingyue Dance Tsing Yi

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Before the National Day, I said to make this pork belly miso soup, but I was stranded because of the inert cooking. Every once in a while, if I cook every day, there will be a kind of inertia, haha~ So all the plans are postponed.

During the National Day, this dish has been bought for 3 days, and I still don’t want to cook anymore. I don’t want to cook anymore, the dish should be spoiled, cruelly, gritted my teeth, and continued to serve it. "

Ingredients

Let’s Talk about The Late-night Cafeteria---miso Soup with Pork Belly

1. Preparation materials: sliced pork belly, sliced mushrooms, sliced burdock, sliced white radish and carrots, and shredded konjac into small pieces.

2. Heat up a little bit of oil from the pan, add pork belly and fry until the edges of the meat become transparent and the color turns white.

3. Add the white radish and stir-fry the carrot pieces to get the flavor, then add water.

4. Put in the burdock one by one.

5. Put the shiitake mushrooms in order.

6. Put in the konjac one by one.

7. Put the miso into it, it can melt like in the play, or it can be melted with a colander, so that the soup will be more delicate and without particles. Continue to cook for 15 minutes. Taste the taste. If the salt is not enough, add a little bit of salt. The miso itself already has a salty taste, so you don’t need too much.