Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin

Directions

1. Cut the sweet potato into cubes and slice the onion. Cut the bacon to 1-cm width. Slice the daikon to 1-cm width and cut further into quarter slices.
2. Place the butter in a pan and pan-fry the bacon, onion, sweet potato and daikon in this order.
3. Add the dashi stock to the pan and boil until the sweet potato becomes tender. Add the milk and dissolve the miso just before boiling.
4. Serve the miso soup in bowls.