[This is the only trick to making pork soup dramatically delicious! ! ]”How to make it so rich and delicious” 2 choices to try even though you think you’ve been fooled – Yomuno

Hello, this is Yomuno Editorial Department.

It’s the season when you start missing warm soups with lots of toppings. Standard dishes such as miso soup and pork soup are often served on the dining table.

Have you ever had the experience of delicious soup turning black due to the eggplant or the meat being tough and dry?

This time, we will introduce a trick to make eggplant miso soup and pork soup even more delicious. Please try incorporating it into your daily cooking♪

Even cheap pork is moist!How to make pork soup

Miho, a Yomuno writer and registered dietitian, taught us how to make “pork soup with tender meat” and “a surprising arrangement that gives it a rich flavor.”

In general, pork soup is usually made by first frying the meat, then adding vegetables and simmering it. However, with this method, the meat gets overcooked and ends up being tough.

The key points of this pork soup are:Stir-fry only the vegetables first, then add the meat later and let it cook quickly!

Ingredients (for 3-4 people)

• Pork…150g
• Carrot…1/3
• Radish…about 10cm
• Burdock, green onion, king king…one each
• Sesame oil…1 tablespoon
• Dashi granules…1 teaspoon
• Miso…about 3 tablespoons (adjust according to the miso you use)

You can use whatever type of ingredients you like.

How to make pork soup➀Cut vegetables into easy-to-eat pieces

Cut carrots and daikon radish into 5mm pieces. Cut the green onion and burdock diagonally. Slice the eringi mushrooms into thin slices of about 5 mm.

How to make pork soup ② Stir-fry vegetables in a pot

Heat sesame oil in a pot and heat over medium heat. Add the chopped vegetables (except the green onions) and stir-fry lightly.

How to make pork soup ③ Simmer in dashi

Once everything is coated with oil, add water (500ml) and granulated stock, cover and simmer for about 7 minutes.

After 7 minutes, add the green onions, cover and simmer for another 3 to 5 minutes.

The simmering time will vary depending on the size and amount of vegetables, so please adjust accordingly.

How to make pork soup ④ Add the meat so that it does not overlap.

Once the vegetables are cooked, lower the heat and add the meat.

The key here is to spread out the meat one by one as much as possible so that it doesn’t overlap!

How to make pork soup ⑤ Add miso

en the meat changes color, add the miso and it’s done.

For moist and tender meat!

Enjoy the finished pork soup right away.

I thought it was normal for the pork in tonjiru to be very tough, but the pork in the tonjiru I made this time was surprisingly tender.

It doesn’t feel dry and is very moist! The root vegetables have also become quite soft, resulting in a pork soup with plenty of vegetable flavor.

It’s heavy on certain items! Arrangement of “rich pork soup”

Next, it was introduced on NHK’s “Asaichi”“The trick to making pork soup rich and flavorful”I tried to put it into practice.

The item I use is “powdered cheese”. Add grated cheese to pork soup! ? I can’t hide my upset, but let’s take on the challenge!

Sprinkle grated cheese (1 to 2 teaspoons per serving) over the pork soup, mix gently, and it’s done.

en I gingerly took a bite, it was so delicious!

The cheese flavor spreads first, and later you can feel the flavor of the pork soup itself.

By adding a salty taste that is different from miso, it gives the impression that it is richer and richer, rather than heavy.

Also, since the amount of cheese was exquisite, it didn’t interfere with the taste of the pork soup itself and matched perfectly.

Easy at home!Let’s eat the best pork soup

I had the idea of ​​frying the meat first to preserve its flavor, but it had the opposite effect when it came to making it tender!

You can easily make tender pork soup with cheap pork by just paying a little attention to the doneness.

Don’t forget to try out the secret trick to adding grated cheese.

Solve the problem of “Eggplant miso soup turning black” in one go!Too easy trick

Have you ever made miso soup with eggplant and found that the color of the eggplant and soup turned black? en the eggplant miso soup you’ve made turns black, it doesn’t look very appetizing and you feel disappointed.

Yomuno writer and registered dietitian monchi introduced and verified a method to prevent eggplant miso soup from turning black!

Eggplants don’t turn black!easy solution

In order to prevent the eggplant in miso soup from turning black, all you have to do is be careful when adding the eggplant to the dashi soup.

The specific method is as follows.

1. ile the stock is boiling, add the eggplant.
2. Heat for about 2 minutes until the eggplant is cooked through, then turn off the heat and dissolve the miso.
   (*1 eggplant is used for 600ml of stock and heated over high heat)

By bringing the eggplant to a boil and adding the eggplant to the soup stock, you can minimize the cooking time and thereby reduce the amount of eggplant that leaks into the soup.

How long will it not turn black if I do the solution?

Let’s make eggplant miso soup using the solution “How to add eggplant to boiling stock”!

The skin of the eggplant is a beautiful purple color, and the miso soup is not black either.

In addition, we are also verifying whether miso soup eaten on the second day is effective, so please read it if you are interested!

A little ingenuity can elevate your “ordinary miso soup”

This time, we have introduced some tricks to make pork soup and miso soup even more delicious.

Just by knowing a few techniques, you can make your regular miso soup so much more delicious. Please try using them to your advantage.