Filling Soup with Miso, Pork, and Sweet Potatoes

• 1 Sweet potato
• 10 small Taro root
• 3 Dried shitake mushrooms
• 1/2 Carrot
• 1 block, Konnyaku
• 1 block, Tofu
• 2 cm Daikon radish
• 100 grams Pork (offcuts)
• 1/2 ladle, Miso
• 1 Shichimi spice (as needed)
• 2 1/2 cup Water (600 ml)
• 1 packet Dashi stock (8 grams)

1. Cut sweet potato, carrot, konnyaku, daikon radish, tofu, and taro root into bite sized pieces.
2. Rehydrate the dried shitake mushroooms and slice.
3. Heat water and dashi stock in a pot.
4. Add the vegetables and pork.
5. Skim the scum off.
6. When vegetables have cooked through, dissolve in the miso.

sweet potato, root, shitake mushrooms, carrot, radish, ladle, spice, water, packet

Taken from cookpad.com/us/recipes/154314-filling-soup-with-miso-pork-and-sweet-potatoes (may not work)