Pork & Soy Milk Miso Soup

• 100 grams Pork Belly (or Bacon)
• 200 ml Boiled chick peas
• 1/2 Onion
• 1 Zucchini (small)
• 2 Potatoes (small)
• 300 ml Soy milk
• 1 tsp White miso
• 1 dash Salt
• 400 ml Water
• 1 Grounded Pepper

1. (What to prepare the day before) Rub the pork belly with 1 teaspoon of salt (not listed), cover tightly with plastic wrap and leave in refrigerator.
2. This will stay good for about 5 days if kept in the refrigerator.
3. (Some people say it lasts longer but this is my estimated time.)
4. Dice the pork belly, zucchini, and onions into 1.5 cm bite-sized cubes.
5. Add the ingredients from Step 2, chick peas and water into a pot.
6. Cook on medium heat.
7. When it comes to boil, bring to very low heat and simmer.
8. You can simmer it for as little as 30 minutes, but preferably for 1 to 2 hours.
9. It should be good to go when it starts to thicken a little.
10. Add soy milk and white miso just before you serve the soup.
11. Sprinkle over some pepper before eating.
12. Melt in some curry roux blocks into the leftover soup to change it up.

pork belly, chick peas, onion, zucchini, potatoes, milk, white miso, salt, water, pepper

Taken from cookpad.com/us/recipes/156395-pork-soy-milk-miso-soup (may not work)