Pork Miso Soup

Pork Miso Soup

by Sang Dolma

4.6 (1)







The "jang" in the "jang" soup mentioned here is actually miso. I rarely have the chance to come into contact with miso. I worry that my family will not accept it, and I rarely buy it. This time I had the opportunity to test it and found that my worries were completely unnecessary. I made a classic Japanese-style miso soup with a variety of side dishes. It was nutritious and at the same time helped drive away the cold. It was delicious and delicious. I drank it. After the bowl, Beier was satisfied. If you haven't tried it, I suggest you try it.


Pork Miso Soup

1. Wash the pork belly and cut into thin slices, slice carrots and celery with an oblique knife, remove the roots of the enoki mushrooms, tear them into small portions, wash the bean sprouts and set aside;

Pork Miso Soup recipe

2. Put an appropriate amount of oil in the pot, when the oil is hot, add the pork and stir fry until the color changes, then add the cooking wine;

Pork Miso Soup recipe

3. Then add carrots and celery, stir fry, add broth, green onions, boil, reduce heat to simmer for about 12 minutes;

Pork Miso Soup recipe

4. Put the miso in a small bowl, add the broth and stir to melt, set aside;

Pork Miso Soup recipe

5. Tear the tofu into small pieces by hand, put the enoki mushrooms and the bean sprouts into the pot, cook for about 2 minutes;

Pork Miso Soup recipe

6. Pour the melted miso and turn off the heat as soon as it boils.

Pork Miso Soup recipe


1. The miso soup should be added when the ingredients are about to be cooked, and the heat can be turned off after boiling. Don't cook for too long. If you cook for too long, the flavor of miso will be lost;
2. The tofu added to this dish is not cut with a knife, but is torn by hand. If it is torn by hand, it will have uneven cross section, which is easier to taste;
3. To make this soup, you can also add appropriate dishes, such as konjac, white radish and other ingredients according to your own preferences;
4. The pork belly should be cut thinly, and thicker, it will have a fatty taste.


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