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Miso Soup with Pork Meatballs
Today's Miso Soup is made with pork meatballs and nappa cabbage. This is a hearty Miso Soup that can easily serve as a main course alongside steamed rice. There's no need to make Dashi for this miso soup as the ground pork provides enough umami savory flavor. Hope you like it!
Ingredients:
For Pork Meatballs:
- 1/2 lb (about 225g) ground pork
- 2 tablespoons breadcrumbs
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
For Miso Soup:
- 4 cups dashi (Japanese soup stock)
- 2 tablespoons miso paste (white or red miso)
- 1 cup firm tofu, cubed
- 1 cup sliced mushrooms (shiitake or button mushrooms)
- 1 cup spinach leaves, chopped
- 2 green onions, sliced
- Cooked white rice (optional, for serving)
Instructions:
1. Prepare Pork Meatballs:
- In a bowl, combine ground pork, breadcrumbs, chopped green onion, minced garlic, soy sauce, sesame oil, salt, and pepper.
- Mix the ingredients until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
2. Cook Pork Meatballs:
- In a pot, bring dashi (Japanese soup stock) to a simmer over medium heat.
- Gently add the pork meatballs to the simmering broth and cook for about 5-7 minutes or until the meatballs are cooked through.
3. Make Miso Soup:
- In a small bowl, dissolve miso paste in a ladleful of the hot broth, ensuring no lumps remain.
- Add the dissolved miso mixture back into the pot and stir well.
- Add tofu, sliced mushrooms, and chopped spinach to the soup. Simmer for an additional 3-5 minutes until the vegetables are tender.
4. Serve:
- Ladle the miso soup with pork meatballs into bowls.
- Garnish with sliced green onions.
- Serve hot as is or with a side of cooked white rice if desired.
*Recipe on video and text may differ from each other!
How to cook Miso Soup with Pork Meatballs:
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