Pork Kimchi Soup

• 100 grams Thinly sliced pork belly
• 100 grams Napa cabbage kimchi
• 1/2 bunch Chinese garlic chives
• 1/2 Japanese leek (the white part)
• 1 pack Tofu (any kind)
• 1/2 tsp each Finely minced garlic, ginger
• 2 tsp Vegetable oil
• 800 ml Water
• 2 tsp Dashi stock granules
• 2 1/2 tbsp Miso
• 1 tsp Soy sauce
• 1 tsp Mirin
• 1 dash Sesame oil
• 1 per person Soft-poached eggs

1. Cut the pork into bite-sized pieces.
2. Cut the tofu into kind of big chunks.
3. Cut the chives into 3 cm long strips.
4. Thinly slice the leek on the diagonal.
5. Put the oil, garlic, and ginger in a thick pan and turn on the heat.
6. Add the pork and cook it.
7. When the pork has cooked through, add the kimchi, juice and all, to the pot and lightly cook.
8. Add the water.
9. When it begins to boil, skim off any scum that accumulates.
10. Add the dashi stock granules and the tofu and simmer for about 5 minutes over medium heat.
11. Lower the heat to low and add the miso, soy sauce, and mirin to season.
12. (Check the taste and adjust the seasonings if necessary.)
13. Add the chives and leeks and turn up the heat to high.
14. When the chives wilt and soften, turn off the heat.
15. Serve in bowls and top with sesame oil and the egg to finish.

pork belly, cabbage, chinese garlic, japanese, pack, garlic, vegetable oil, water, granules, soy sauce, mirin, sesame oil, person

Taken from cookpad.com/us/recipes/156708-pork-kimchi-soup (may not work)