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1
Prepare the niboshi first: remove the heads, cut in half, and remove the innards (skip this if using very small niboshi).
2
Put the niboshi in a cup, pour in 300ml hot water, and let them steep to quickly extract a flavorful broth.
3
Prepare the soup ingredients: slice the onion into about 1cm strips; cut broccoli into small florets, peel the stem and slice into ~5mm thick pieces with a small cut.
4
Trim the shimeji mushrooms and cut into small pieces; trim the enoki roots, cut in half lengthwise, then cut into small pieces.
5
Sprinkle the pork slices with grated garlic and sake, mix gently, and cover with plastic wrap to let it marinate.
6
Dice the potato into 1–1.5 cm pieces, place in a bowl, cover with a paper towel and plastic wrap, and microwave at 600W for about 2 minutes 30 seconds until softened.
7
Heat 1 tbsp sesame oil in a pan, add the onion and broccoli, and stir-fry over medium-low heat until lightly colored.
8
Add the marinated pork slices and stir-fry, separating the pieces well.
9
Once the pork is no longer pink, add the kimchi and stir-fry briefly; if the kimchi is quite sour, frying will mellow the sourness and enhance the flavor.
10
Pour in the niboshi broth (including the niboshi), then add the shimeji, enoki, broccoli and remaining ingredients.
11
Cover with a lid and simmer gently over low heat so the niboshi's umami fully infuses the soup.
12
Once the broccoli has softened, add the microwaved potato, salt, and soy milk, then stir gently to combine.
13
Cover and simmer over low heat, stirring occasionally, being careful not to let it boil hard so the soy milk doesn't separate; it's done once gently simmering.
14
It's normal for the soy milk to separate slightly — it's still delicious, so don't worry. Ladle into bowls, sprinkle with chopped spring onion, and add a little more salt if the flavor is too mild.
PrimedTableBETA
