Japanese · Dinner
Pork and Vegetable Hot Pot Soup
A Japanese hot pot soup built on a kombu-dashi and white miso broth, simmering thin pork belly with napa cabbage, mushroom, carrot, and tofu. Ginger and scallion sharpen the finish, while soy sauce and mirin round out the savory, lightly sweet base. Served hot in a deep bowl.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
478Calories
26.4gProtein
36.1gFat
13.8gCarbs
6.4gSugar
2.9gFiber
1146mgSodium
124mgChol
13.1gSat Fat
790mgPotassium
150mgCalcium
2.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-carb
rich-umami
hidden-gems
Instructions
1
Prep
Slice the pork belly thinly, slice the napa cabbage and mushroom, thinly slice the carrot, cube the tofu, and grate the ginger.
2
Heat
Pour the kombu-dashi into a medium pot and bring to a gentle simmer over medium heat for 2 minutes until small bubbles rise steadily.
3
Heat
Add the carrot and pork belly slices to the simmering dashi over medium heat for 5 minutes until the pork turns pale and the carrot softens.
4
Heat
Add the napa cabbage, mushroom, tofu, and white miso whisked into a small amount of broth over medium-low heat for 4 minutes until the cabbage turns translucent.
5
Heat
Stir in the grated ginger, soy sauce, and mirin over low heat for 1 minute until the aroma turns rounded and savory.
6
Plate
Ladle the hot pot soup into a deep bowl and scatter the sliced scallion over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork belly
- 2 cup480ml kombu-dashi
- 2 tbsp2 tbsp miso-white
- 2 cup180g napa cabbage
- 1 cup90g mushroom
- 1/2 cup60g carrot
- 5 oz70g, about a fifth of a 14oz block tofu
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
