Miso Soup with Yuzu Kosho

• pork belly113 g
• leek1
• cabbage leaves2
• shiitake mushrooms4
• carrot3.81 cm
• green onions/scallions2
• roasted sesame oil1 msk
• sake1 msk
• miso4 msk
• silken/soft tofu1 block
• yuzu kosho0 to taste
• toasted white sesame seeds2 msk
• water (for dashi)9.6 dl
• kombu (dried kelp)1
• katsuobushi (dried bonito flakes)7.2 dl

METHOD

1. 01Gather all the ingredients first.
2. 02To make dashi: In a measuring cup (or a large pot), add 4 cups water and kombu and let it steep. You can do this process overnight or as soon as you start preparing. This is kombu dashi. If you're using dashi powder or dashi packet, follow this tutorial, and use it at Step 12.
3. 03Cut the pork belly into 1-inch (2.5 cm) pieces.
4. 04Cut the leek in half lengthwise, and then cut the halves into 1-inch pieces widthwise. Rinse under cold water to make sure there is no dirt inside the pieces.
5. 05Cut the cabbage leaves into small pieces.
6. 06Remove the stem of shiitake mushrooms and slice thinly.
7. 07Cut the carrot in half lengthwise, and slice thinly. Cut the green onions thinly.
8. 08Transfer the kombu dashi into a pot (if you didn’t use a pot at Step 2). Slowly bring the kombu dashi to a boil over medium-low heat. When the water is almost boiling, remove the kombu to avoid sliminess. If you are vegan/vegetarian, skip next two steps (Step 9 and Step 10).
9. 09Add 3 cups katsuobushi and cook for 15 seconds. Then turn off the heat and let the katsuobushi steep in the pot for 15 minutes.
10. 10Meanwhile, in a separate large pot (or donabe), heat 1 Tbsp sesame oil over medium heat. Once the pot is hot, add the pork belly and stir to cook.
11. 11Once the pork belly is 80% cooked through, add 1 Tbsp sake and stir to combine. Then add chopped leeks.
12. 12Once leeks are wilted, add the rest of vegetables and mushrooms. Stir to coat with the oil. Then using a fine mesh strainer, strain the dashi into the pot.
13. 13Bring the soup mixture to a boil, skimming the foam and scum on the surface while cooking. Turn off the heat and add 2 Tbsp miso first, and then gradually add in more as you taste the soup. Each miso brand and type of miso tastes differently and the sodium level varies, so you want to taste before adding more miso.
14. 14Add the tofu into the soup and turn on the heat to continue to simmer until tofu is nice and warm (tofu is edible chilled, so you don’t have to worry about “cooking” it). Just make sure not to let the miso soup boil. It should take not more than 3-4 minutes to warm the tofu, and the soup is now ready.
15. 15Before serving, scoop out small portion of Yuzu Kosho from the jar and place it on a small plate. Grind 2 Tbsp sesame seeds and put in in a small bowl. Serve them alongside with the donabe or soup pot. After you ladle the soup into individual serving bowl, add a pinch of Yuzu Kosho and a small amount of sesame seeds, stir in and enjoy!