1/2 lb Boned Pork 1/4″ Dice
1 lb Pork Neck Bones
Section Canned Konnyaku 2 Shiitake
1 Gobo
1 Medium Carrot
1 1″ Slice Daikon
4 oz Sweet Potato, Pld 1/4″ Dice
4 oz Aka Miso
1 pn MSG
1 Green Onion
Hichimi Togarishi Cut Konnyaku into strips 1/4″ wide and 2″ long. Peel Carrot and cut into strips 2″ long and 1/4″ wide. Cut Daikon into strips 1/4″ wide and 1″ long.
PREPARE IN ADVANCE: 1.Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes
2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered.
Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. 3. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans
set aside. 4. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips.
5. Peel gobo to make 3 T of peelings, discard root.
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.