Japanese · Dinner
Pork Miso Vegetable Soup (Low-Calorie)
A light Japanese soup built on white miso and dashi, with lean seared pork tenderloin, shiitake mushrooms, daikon, carrot and baby bok choy. Finished with scallion and a touch of sesame oil, it delivers savoury depth and tender vegetables without the richness or calorie load of a standard tonjiru.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
384Calories
39.2gProtein
16.4gFat
13.4gCarbs
5.1gSugar
2.9gFiber
1085mgSodium
118mgChol
4.1gSat Fat
1280mgPotassium
92mgCalcium
2.9mgIron
1.2mcgVitamin B12
24mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice the pork tenderloin thinly against the grain. Slice daikon and carrot into thin half-moons, stem and slice the shiitake, chop the bok choy, and slice the scallion.
2
Simmer the kombu dashi with daikon and carrot over medium heat for 5 minutes until the daikon turns translucent at the edges.
3
Add the shiitake and pork to the saucepan; simmer over medium-low heat for 4-5 minutes until the pork firms and loses its pink color.
4
Add the bok choy and ginger; cook over medium-low heat for 2 minutes until the bok choy wilts and turns bright green.
5
Whisk the miso paste with a ladleful of hot broth until smooth, then stir this back into the saucepan over low heat without boiling.
6
Plate
Remove from heat, stir in the sesame oil and rice vinegar, pour into a bowl, and scatter the sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g pork tenderloin
- 2 cup480ml kombu dashi
- 2 tbsp2 tbsp white miso paste
- 1 cup100g daikon
- 1/2 cup60g carrot
- 44 shiitake mushrooms (60g)
- 1 cup70g baby bok choy
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp fresh ginger
