Hearty and Creamy Tonjiru (miso soup with pork, vegetables and a dash of milk)

• 3 slice Thinly sliced pork
• 4 cm Carrot
• 5 cm Daikon radish
• 10 cm Burdock root
• 1 Potatoes
• 10 cm Japanese leek
• 1 tbsp Sesame oil
• 400 ml Water
• 1 tsp Dashi stock granules
• 1 tbsp Miso
• 100 ml Milk
• 1 tbsp Soy sauce

1. Cut the pork into bite-sized pieces.
2. Slice the carrot and burdock root on the diagonal.
3. Cut the daikon into quarter rounds, the potato into 8 parts and the Japanese leek into thin rounds.
4. Place the saucepan over medium heat, add the sesame oil and fry the pork.
5. When the meat changes colour, add the carrots, daikon, burdock root, and potatoes.
6. Once the vegetables get coated in oil, add water, Japanese soup stock (dashi) and cook until the vegetables soften.
7. Skim the foam off the surface in the meantime.
8. Turn the heat off, add the miso dissolved in a little stock.
9. Once it has dissolved, add the milk and bring it to a boil.
10. When it has almost come to a boil, add the Japanese leek and soy sauce.
11. You're all done!

pork, carrot, radish, root, potatoes, sesame oil, water, granules, milk, soy sauce

Taken from cookpad.com/us/recipes/150027-hearty-and-creamy-tonjiru-miso-soup-with-pork-vegetables-and-a-dash-of-milk (may not work)