Japanese🥣 Soups & stews

Simple and Delicious Pork Miso Soup

Name: Simple and Delicious Pork Miso Soup
Total time: 45 min
Cuisine: Japanese
Ingredients: 200-250 g pork shoulder slices; 300-350 g daikon radish; 100 g carrot; 100-120 g burdock root; 200-300 g konnyaku; ~150-200 g beech mushrooms; 2-3 green onion; 30 g white miso; 30 g red miso; to taste salt; to taste white pepper; 20 ml sake; to taste olive oil; 1600-1800 ml kombu-bonito broth; 3 unseasoned kombu-bonito dashi packet; 2 pinches salt; 15 ml soy sauce; 15 ml mirin (sugar-free); 30 ml sake; 1800 ml cold water

⏱ 45 min

A simple Japanese-style miso soup featuring pork shoulder slices, daikon radish, carrots, burdock root, and konnyaku. The vegetables are sautéed first to develop flavor, then simmered with kombu-bonito broth and finished with red and white miso. Light and refreshing, ideal for summer.

Low-cal

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

簡單好喝的豬肉味噌湯（豚汁），美味秘訣！！學會之後，從此走路有風！

Watch on YouTube

Ingredients

pork shoulder slices200-250 g
daikon radish300-350 g
carrot100 g
burdock root100-120 g
konnyaku200-300 g
beech mushroomsoptional~150-200 gest.
green onion2-3
white miso30 g
red miso30 g
saltto taste

Steps

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1
Prepare the kombu-bonito broth. Bring 1800 ml of cold water with the dashi packets to a boil, then add salt, soy sauce, mirin, and sake. Reduce to low heat and simmer for 10-15 minutes, then set aside.
2
Prepare the vegetables. Peel and slice the daikon into approximately 0.5 cm thick pieces. Slice the carrots (about 1/3 the volume of daikon). Brush and slice the burdock root, then immediately soak in cold water to prevent discoloration. Clean and slice the konnyaku, blanch briefly in hot water to remove any fishy smell, and drain well. Slice the green onion into rings and cut the pork into small bite-sized pieces, separating them so they don't stick together.
3
Heat oil in a pot over medium heat. Add the carrot, daikon, and burdock slices and stir-fry to develop flavor. Season with salt and white pepper. Continue stir-frying until the vegetables release their moisture and the liquid mostly evaporates.
4
Reduce heat to medium-low and layer the pork slices on top of the vegetables. Season the meat with salt and white pepper. Stir-fry to combine the meat and vegetables well. If the bottom is dry, deglaze with a splash of sake to lift up the browned bits.
5
Add the green onion rings and stir-fry gently to release their aroma. Add the konnyaku slices and stir-fry until evenly combined and the konnyaku absorbs the flavors of the other ingredients.
6
Pour in the prepared kombu-bonito broth. If using mushrooms, add them directly to the broth. Bring to a simmer over medium-low heat, skimming off any foam and excess fat as it cooks. When it nearly reaches a boil, reduce to the lowest heat and continue simmering for 15-20 minutes.
7
Prepare the miso. Place the red and white miso (30 g each) in a stainless steel strainer and slowly stir with a spoon until completely dissolved in the broth.
8
Once the miso is fully dissolved, remove from heat. Garnish with green onion and serve immediately.

Simple and Delicious Pork Miso Soup

Ingredients

Steps

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