Pork And Veggie Miso Soup Recipe

Prepare broth

In a large pot, combine 6 cups water and 2 cups chicken or dashi stock. Add 1 tablespoon thinly sliced fresh ginger and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat.

Lower heat to maintain a gentle simmer and let the ginger and garlic infuse for 6–8 minutes. Do not boil vigorously to keep a clear broth.

In a small bowl, whisk 4 tablespoons white miso paste with 1/2 cup of the hot broth until smooth to dissolve the miso (this prevents lumps). Set aside.

Stir in 1 tablespoon mirin and 1 tablespoon soy sauce into the pot. Taste and adjust seasoning slightly; the miso will add saltiness later, so keep the broth slightly under-seasoned now.

Prepare the pork by laying thin slices on a cutting board. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If you want extra tender, toss with 1 teaspoon cornstarch to velvet and let rest 5 minutes.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Quickly sear pork slices in batches for 30–45 seconds per side just until lightly browned but not fully cooked through. Remove to a plate—the pork will finish cooking in the broth.

Prepare vegetables: halve the baby bok choy lengthwise (or slice napa cabbage), julienne 1 medium carrot, slice 4 oz shiitake mushrooms, thinly slice 2 white parts of green onions, and cube 8 oz tofu.

Bring the simmering broth back up briefly. Add carrots and mushrooms first and simmer 2–3 minutes until they begin to soften.

Add the seared pork slices to the pot and simmer 2 minutes to finish cooking (pork should reach 145°F/63°C).

Add bok choy (or napa), tofu cubes, and 2 cups spinach. Simmer another 1–2 minutes until greens wilt and bok choy is tender-crisp.

Turn off the heat. Stir the dissolved miso mixture into the soup pot; gently incorporate without boiling (boiling miso damages its flavor and probiotics). Taste and adjust with a little more soy sauce or a pinch of salt if needed.

Ladle soup into bowls. Drizzle about 1 teaspoon toasted sesame oil over each bowl, sprinkle 1 teaspoon toasted sesame seeds, and scatter sliced green onion tops (use the green parts of 3 stalks) on top.

If desired, finish with a pinch (1/2 teaspoon) shichimi togarashi or chili flakes and a tablespoon of chopped fresh cilantro or mitsuba per bowl.

Serve immediately while hot. Leftovers keep refrigerated for 2 days; reheat gently and do not boil after miso has been added.