My Family's Chunky and Filling Pork Miso Soup!!

• 200 grams Thinly sliced pork belly
• 5 small Taro root
• 1 Carrot
• 1/8 Kabocha squash
• 2 Chikuwa
• 1/2 block Konnyaku
• 1 sheet Atsuage
• 1200 ml Water
• 2 tbsp Sake
• 2 tbsp Sugar
• 1 tbsp Soy sauce
• 6 grams/1 packet Bonito based dashi stock granules
• 1 Miso (I used awase miso)
• 1 to garnish Japanese leeks, thinly sliced

1. To prepare: Slice the pork belly into 5 cm lengths.
2. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
3. Peel the taro root, slice into bite sizes, and submerge in water.
4. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks.
5. Slice the chikuwa.
6. Cut the atsuage into 2 cm cubes.
7. Cut kabocha squash into bite sized pieces if you prefer.
8. You could add other root vegetables as well.
9. In a pot, add all ingredients except for the atsuage.
10. Spread the pork belly pieces, pour in the water and add the condiments.
11. Bring to a medium boil and remove the surface scum.
12. When the vegetables have softened, add the atsuage and continue boiling for 10 minutes.
13. Lower the heat and add in the miso paste.
14. Serve in bowls, scatter chopped leeks on top, and it's done.

pork belly, root, carrot, squash, chikuwa, atsuage, water, sake, sugar, soy sauce, granules, garnish japanese leeks

Taken from cookpad.com/us/recipes/154754-my-familys-chunky-and-filling-pork-miso-soup (may not work)