4 pork osso buco

2 tablespoons (30 ml) canola oil

6 green onions (green and white parts separate)

3 cloves garlic, finely chopped

6 thin slices fresh ginger, peeled

1/4 teaspoon (1 ml) crushed hot pepper flakes, or to taste

4 cups (1 litre) beef broth

2 cups (500 ml) water

2 tablespoons (30 ml) fish sauce (see note)

2 tablespoons (30 ml) miso (see note)

1 package 20 g dried sliced shiitake mushrooms

3 cups (750 ml) peeled and cubed potatoes

4 cups (1 litre) bean sprouts

4 cups (1 litre) cubed Chinese cabbage

1/2 cup (125 ml) chopped fresh cilantro

4 lime wedges

Salt and pepper

In a large saucepan, cover the meat with cold water. Bring to a boil and simmer for 1 minute. Drain the meat and discard the cooking water. This step will remove any scum.

In the same pan, cleaned, brown the meat in the oil on both sides. Season with salt and pepper. Add the white part of the onions, the garlic, ginger, and pepper and for cook 1 minute.

Add the broth, water, fish sauce, miso, and mushrooms and bring to boil. Cover and simmer very gently for about 1 hour and 30 minutes.

Add the potatoes and bring to a boil again. Cook gently, covered, for about 30 minutes. Add the bean sprouts and cabbage and cook for 15 minutes, uncovered. Adjust the seasoning. Serve into bowls and sprinkle with the green part of the onions and the cilantro. Squeeze a lime wedge in each bowl and drop it into the soup.

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