Japanese · Dinner
Pork Miso Vegetable Soup (High-Protein)
A Japanese-style miso broth soup built on seared pork tenderloin simmered with cabbage, carrot, mushroom, tofu and edamame. White and red miso create a deep salty-savory backbone, finished with scallion and sesame oil. Higher in protein than a standard version, thanks to added tofu and edamame alongside the pork.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.8gProtein
18.9gFat
24.6gCarbs
7.8gSugar
6.9gFiber
1584mgSodium
112mgChol
4.1gSat Fat
1450mgPotassium
220mgCalcium
5.8mgIron
1.1mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice the pork tenderloin thinly against the grain, cube the tofu, julienne the carrot, shred the cabbage and slice the mushroom.
2
Sear
Heat the vegetable oil in a saucepan over medium-high heat and sear the pork slices for about 2 minutes per side until browned.
3
Simmer
Pour in the dashi with the white and red miso whisked until smooth, add carrot, mushroom and cabbage, and simmer over medium heat for 8 minutes until vegetables soften.
4
Simmer
Add the tofu and edamame and simmer over medium-low heat for 3 minutes until heated through, then stir in the soy sauce and minced ginger and garlic.
5
Plate
Ladle soup into a bowl, scatter scallion on top and drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 2 cup480ml dashi
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp red miso
- 5.2 oz150g firm tofu
- 1/2 cup80g cooked edamame
- 1 cup70g napa cabbage
- 1/2 cup60g carrot
- 2/3 cup60g shiitake mushroom
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp vegetable oil
- 22 scallion
