Miso Vege Soup

Ingredient

• 80gm burdock
• 1 tsp rice vinegar
• 110gm black konnyaku
• 200gm chicken fillet, sliced thinly
  
• 200gm daikon, peeled & sliced
• 50gm carrot, sliced
• 1 onion, sliced
• 5 shitake mushroom, sliced
• 1000ml instant dashi
• 3 tbsp miso paste
• 1 tbsp mirin

Method

1. Scrub burdock and scrap off skin with a knife. Slice thinly & soak in a pot of water with rice vinegar for 5 mins. Drain.
2. Place konnyaku in a small pot. Add some water & bring to boil for 1 min. Drain & tear konnyaku into bite sizes.
3. In a deep saucepan, add 2 tbsp oil. Stir fry onion for 1 min. Add chicken fillet & fry for 2 mins. Add burdock, carrot, konnyaku & mushroom. Stir fry for 1 min. Add stock.
   
4. Bring to boil and simmer for 10mins till vege are softened. Ladle 1 bowl of hot soup and dissovle miso paste in it. Pour the mixture back into the saucepan and bring to boil again. Remove from fire. Serve.