This is a Japanese style light miso soup with pork belly, tofu and veggies. You can substitute your favourite vegetables or make it vegetarian by removing the pork belly and using a vegetable broth or mushroom dashi instead.
Course Soup
Cuisine Japanese
Keyword miso, pork, soup, tofu
Servings 4
Author Jan Chan
Ingredients
1pkmedium firm tofu(cut into blocks or large slices)
200gsliced pork belly(I use the one for shabu shabu)
1/2large carrot, sliced thick
1/2head of a napa cabbage, cut into large sections
8pcsshiitake mushrooms
1pkshirataki bundles, rinsed with cold water(optional)
5cupsdashi stock(or chicken/vegetable stock)
2.5tbspmiso paste
Instructions
In a pot, heat the dashi broth to a simmer. Add in sliced pork belly a few at a time to cook. Remove them to a bowl as soon as they change colour or about to be done - about 30 seconds. Repeat until all pork belly slices are cooked.
While the broth is still simmering, skim off the scum on the surface of the stock then add in carrots and napa cabbage. Bring the stock to a boil again and continue to skim off the scum if there are any. Add in the miso paste and stir until dissolved.
Add in the tofu, shirataki bundles and shiitake mushrooms. Make sure they are submerged into the stock. If you need to push ingredients around, do it gently so you don't break up the tofu. Let the veggies cook for about 2-3 minutes, then add in the pork belly slices. Close the lid and turn off heat and let it steam for 2-3 minutes before serving.