Miso Shchi with Pork Belly and Tofu

Method

1. Prep everything first: cut the pork into 3 cm lengths, slice the onion 1 cm thick, cut the carrot into 5 mm half-moons, the potato into 2 cm cubes, the cabbage into 3 cm pieces and the tofu into 2 cm cubes. Keep the potatoes in water so they don't brown.

2. Heat the sesame oil in a 18 cm pot on medium-high heat and stir-fry the pork for 3 min, until no pink remains and some fat has rendered.

   Add in this stepToasted sesame oil 1 tspThinly sliced pork belly 120 g

   medium-high heat

3. Add the onion, carrot, drained potato and sauerkraut and stir-fry on medium heat for 2 min to coat them in the fat. The sauerkraut brings shchi's signature tang.

   Add in this stepOnion ½Carrot ½Potatoes, medium 1Sauerkraut 60 g

   medium heat

4. Pour in the dashi, bring to the boil on high heat, about 6 min, and skim, then lower to medium-low heat and simmer for 10 min, until a chopstick slides easily into the potato.

   Add in this stepDashi (bonito and kelp stock) 650 ml

   high heat→medium-low heat

5. Add the cabbage and tofu and simmer on medium-low heat for 5 min more, until the cabbage is tender.

   Add in this stepWhite cabbage 180 gFirm tofu 100 g

   medium-low heat

6. Turn the heat down to low heat. Put the miso in a ladle and dissolve it into the soup a little at a time with some broth. Don't let it boil hard after adding the miso, or the aroma fades.

   Add in this stepWhite (shiro) miso 2 tbsp

   low heat

7. Ladle into bowls, top with dill and sliced spring onion and sprinkle with shichimi to taste.

   Add in this stepDill, chopped 1 tbspSpring onions 1Shichimi togarashi (Japanese seven-spice) to taste