Hearty Pork and Vegetable Miso Soup

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A rustic Japanese pork miso soup loaded with tender slices of pork and seasonal vegetables simmered in a savory miso and dashi broth. This one-pot meal is deeply comforting, nourishing, and the perfect way to warm up on a chilly day.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 20 gCarbs
• 4 gFiber
• 6 gSugar
• 24 gProtein
• 1180 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the broth

• 6 cups dashi stock
• 3 tablespoons white miso paste, plus more to taste
• 1 tablespoon toasted sesame oil
• 1 inch fresh ginger, finely grated

For the pork and vegetables

• 8 oz thinly sliced pork belly or pork loin, cut into 1 1/2-inch pieces
• 1/2 medium daikon radish, peeled and sliced into half-moons
• 1 large carrot, peeled and sliced on the diagonal
• 1 medium Yukon gold potato, peeled and cubed
• 1/2 medium yellow onion, sliced thin
• 1 small konnyaku block, cubed (optional)
• 2 scallions, thinly sliced, for garnish

Directions

1. Heat the sesame oil in a large pot over medium heat. Add the pork and cook, stirring occasionally, until the edges are lightly browned and some fat has rendered, about 3 minutes.
2. Add the daikon, carrot, potato, and konnyaku to the pot and stir to coat in the pork fat. Cook for 2 minutes to lightly caramelize the vegetables.
3. Pour in the dashi stock and bring to a gentle boil. Reduce heat to a steady simmer and cook until the daikon and potato are fork-tender, about 12 minutes.
4. Add the sliced onion and simmer for another 3 minutes until softened.
5. In a small bowl, whisk the miso paste with a ladle of warm broth until smooth, then stir the mixture back into the pot along with the grated ginger.
6. Warm the soup gently for 1 to 2 minutes without letting it boil, which keeps the miso flavor bright and the beneficial probiotics intact.
7. Taste and adjust with additional miso or a pinch of salt if needed. Ladle into bowls, garnish with sliced scallions, and serve hot.

Cook’s Notes

• Use thinly sliced pork labeled 'shabu-shabu' or 'sukiyaki' style for the most tender texture in the finished soup.
• Never let the soup come to a rolling boil after adding miso; this preserves its complex flavor and aromatic qualities.
• Awase miso (a blend of red and white) gives a deeper, more rounded flavor if you prefer a richer broth.
• Add cubed firm tofu or shirataki noodles for a heartier version that stretches to feed more people.
• Leftovers keep well in the refrigerator for 2 days; add a splash of water when reheating since the vegetables absorb broth.

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