Rustic Pork Miso Soup with Dumplings

• 100 grams Thinly sliced pork
• 1 Burdock root (choose a thin one)
• 1/2 Carrot
• 2 small, Taro root
• 1/2 block, Konnyaku
• 1 Japanese leek
• 1/2 packet Shimeji mushrooms
• 1000 ml Dashi stock
• 2 tbsp Sake
• 1 tbsp Soy sauce
• 4 to 5 tablespoons Miso
• 1 1/2 to 2 tablespoons Vegetable oil
• 100 grams Plain flour
• 60 grams Katakuriko
• 120 ml Lukewarm water

1. Scrape the burdock skin, shred finely into shavings and soak in water.
2. Chop the carrot roughly or into thin batons.
3. Cut the pork into 2 cm lengths.
4. Shred the shimeji mushrooms.
5. Cut the konnyaku roughly with a spoon and blanch for about 2 minutes.
6. Slice the taro root into 5 mm thick-half moons.
7. Slice the leek diagonally into 5 mm.
8. Heat oil in a pan.
9. Add and fry the burdock root, carrot, konnyaku and pork over a medium heat.
10. Stir and add dashi stock.
11. After bringing to the boil, skim off the scum on the surface.
12. Add the soy sauce and sake and cover.
13. Cook over a lowish heat for 15 minutes.
14. Combine the dumpling ingredients in a bowl and mix well with a spoon.
15. Boil water in a small saucepan and scoop the dumplings with a spoon.
16. Drop the dumplings in the water and cook for about 5 minutes.
17. Drain in a colander.
18. After 15 minutes add the dumplings and miso.
19. Reduce the heat to low and cook for further 5 minutes.
20. Add the taro root, shimeji mushrooms and Japanese leek and cook for 5 minutes.

pork, root, carrot, root, packet, stock, sake, soy sauce, vegetable oil, flour, katakuriko, water

Taken from cookpad.com/us/recipes/152660-rustic-pork-miso-soup-with-dumplings (may not work)