Pork Miso Soup with Ginger - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 2 cups ½ inch diced taro, substitute Yukon potato
• 1 tablespoon vegetable oil
• 1 tablespoon untoasted sesame oil
• 12 ounces skinless, meaty pork belly, sliced thinly
• 12 small shiitake mushrooms, stem removed cap quartered
• 1 cup Yam cake ½ inch dice, optional
• 1 cup sliced puffed tofu squares, substitute cubed firm tofu fried until golden
• ½ cup peeled and sliced burdock root, ¼ inch slices, optional
• 1 large carrot, peeled and sliced ¼ inch thick
• 1 cup sliced quartered peeled daikon, ¼ inch slices
• 4 cups sliced green or Napa cabbage, ¼ inch slices
• 8 cups Awase dashi, 2x recipe, recipe link below
• 3 tablespoon white miso paste
• 3 tablespoon brown rice miso paste
• 1 tablespoon grated fresh ginger
• Kosher salt
• ½ cup thinly sliced green onion, green and white parts
• Ramen, soba or rice or noodles, optional
• Soy sauce to adjust seasoning