Pork Miso Soup

“Pork Miso Soup”

Miso soup is one of the well known Japanese dishes. Many of you may have seen miso soup containing tofu, seaweed or spinach. Just in case, for those who are not familiar with miso soup, I shall quickly define it. Miso is fermented soy bean paste, and miso soup is basically dissolved miso in fish stock. Tofu, seaweed or vegetables are commonly added in the soup. Fish or pork is sometimes used as well. A Japanese traditional meal consists of a bowl of rice, a bowl of miso soup, a main dish and two side dishes. So miso soup is as essential as rice for Japanese food.

For this recipe I used pork, white radish and carrots. Alternatively you can add Konjac, tofu or mushrooms if you like.

*Konjac is made from a root plant which contains starch like a potato does. Konjac plants are grown in Asia. 

Ingredients (Two servings)

  • Pork Belly …………….……… 100g
  • White Radish ……………….. 100 – 150g
  • Carrot ……………………….. 100 – 150g
  • Spring Onion ……………….. 10 – 20g
  • Miso ………………………… 2 tbsp
  • Water …………………….… 2 cups and a bit
  • Dashi ………………………. 1 sachet

Pork Miso Soup 3

Instructions 

  1. Slice the pork belly as thinly as you can.
  2. Slice the white radish and carrot then cut them into quarters.
  3. Stir-fry the sliced pork belly in a pan.
  4. Put the cut white radish and carrots in the pan then stir-fry for a bit.
  5. Pour the water and dashi into the pan then bring to the boil.
  6. Once it has boiled, turn the heat down then simmer for a few minutes.
  7. Put the miso paste into the pan then stir until dissolved.
  8. Slice the spring onion then add to the pan.
  9. Serve in a bowl.
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