Japanese · Dinner
Pork Miso Vegetable Soup
A Japanese-style soup built on pork shoulder simmered until tender, combined with red miso, kombu-dashi broth, and a mix of daikon, carrot, shiitake mushrooms, and bok choy. Finished with scallion and sesame oil, it is served hot as a light standalone meal.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
389Calories
33.8gProtein
21.9gFat
16.2gCarbs
6.1gSugar
3.6gFiber
1487mgSodium
133mgChol
6.7gSat Fat
980mgPotassium
110mgCalcium
2.8mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
all-time-classics
low-calorie
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Cut daikon and carrot into thin half-moons. Stem and slice shiitake mushrooms. Halve bok choy leaves. Thinly slice scallion.
2
Heat the vegetable oil in a medium saucepan over medium heat. Sauté ginger for 30 seconds until fragrant. Add pork shoulder and sear for 2–3 minutes, turning occasionally, until the outside is no longer pink.
3
Pour kombu-dashi broth into the saucepan, add daikon and carrot, and simmer over medium-low heat for 12–15 minutes until vegetables are tender when pierced with a fork.
4
Add shiitake mushrooms and bok choy to the saucepan and simmer over medium-low heat for 3–4 minutes until bok choy wilts and turns bright green.
5
Ladle a small amount of hot broth into a bowl, whisk in red miso paste until fully dissolved, then stir the mixture back into the saucepan over low heat without boiling.
6
Season the soup with salt to taste, drizzle in sesame oil, and stir gently over low heat for 15 seconds.
7
Plate
Ladle the soup into a deep bowl, arrange the pork and vegetables evenly, and scatter scallion on top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 3 cups720ml kombu-dashi broth
- 3 tbsp3 tbsp red miso paste
- 5 oz140g daikon
- 11 small carrot (80g)
- 44 fresh shiitake mushrooms (30g)
- 11 small bok choy (120g)
- 22 scallion (30g)
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp ginger-fresh
- 1/2 tsp1/2 tsp salt
