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.