Ingredients (Serves 4)

• Pork slices 200g
• Japanese Radish 80g
• Carrot 40g
• Burdock 80g
• Konjac ½ piece
• Small taro (yam) 4 pieces
• Scallions 2 pieces
• Broth of your choice 6 cups
• Miso paste 120g
• Shichimi (ground mixture of red pepper and aromatic spices) to taste

Instructions

1. Cut pork into 2cm wide slices. Cut Japanese radish, carrot and burdock diagonally into bite-sized pieces and soak in vinegar.
2. After boiling Konjac cut into 3cm short chunks, skin taro and cut into pieces, and chop scallions into thin and diagonal strips.
3. Pour all ingredients (except scallions), including pork slices and broth into your Thermos® Shuttle Chef® inner pot.
4. Bring to boil, and let pot simmer on stove for 5 minutes, while scooping away the lye (white froth) on top of the soup.
5. Add in Miso paste and heat till almost boil. Remove from heat and place inner pot into Thermos® Shuttle Chef® outer pot to let it simmer for 10 minutes.
6. Place your inner pot into the Thermos® Shuttle Chef® outer pot and simmer for 10 minutes.
7. Sprinkle some scallions, ready to serve.