Miso soup Mitobōru

Ingredients for 2 servings:

• 2 liters of water
• 250 g minced meat as desired
• 1 handful of shiitake mushrooms
• 200 g white cabbage
• 3 tbsp miso paste
• 1 bunch of spring onions, including the green parts
• ½ onion(s)
• 3 tbsp rice wine, sweet, for cooking
• 1 tbsp spice(s) (star anise, cinnamon, fennel, clove), ground
• 5 potatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soak the shiitake mushrooms in water. Knead the spices, ground beef, and salt together, form small balls, and fry them all over in a pan. Cut the cabbage into pieces and fry in a pan without oil. Deglaze with water. Add the balls and mushrooms (without the soaking water) and cook on medium heat for 10 minutes. Cut the potatoes into small pieces, halve the onion and thinly slice it, add it, and cook for another 5 minutes. Slice the green parts of the spring onions into thin rings and add them. Turn off the heat. Pour the miso paste into a ladle and gradually dissolve it in the soup. Add the rice wine. Do not boil.