Calories: 119kcal　Protein: 6.2g　Fat: 4.6g　Carbohydrates: 13.0g ■Ingredients per serving (g)

• thinly sliced pork rump …… 20g
• sweet potato …… 25g
• daikon (Japanese radish) …… 25g
• carrot …… 5g
• snow peas …… 2g
• konnyaku (arum root jelly) …… 15g
• burdock …… 5g
• miso …… 8g
• dried bonito shavings …… 1.5g
• kelp …… 0.8g
• water …… 150g
• oil …… 2g

■Directions

1. Make soup stock with dried bonito shavings and kelp.
2. Dice sweet potato without peeling skin into 2.5cm×2.5cm cubes.
3. Cut daikon (Japanese radish) into 5mm wedges and cut each wedge into quarters.
4. Cut carrots into 2.5mm wedges and cut each wedge into half.
5. Peel off stringer on the snow peas and cut diagonally in half and boil.
6. Cut konnyaku into 1.5cm×3cm dices and pour hot water over it to remove scum.
7. Cut the burdock root diagonally into thin shavings.
8. Heat oil in pan and cook pork strips until color changes and add carrot, sweet potato, burdock, daikon (Japanese radish), and konnyaku and stir.
9. Add soup stock and let boil.
10. Add miso and adjust taste.
11. Put servings into soup bowl and place snow peas on top.

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