Miso Soup with Onion, Pork Belly, & Tofu

Ingredients:

1. 4 cups dashi stock (or water with dashi powder)
2. 3 tablespoons miso paste (white or red, based on preference)
3. 1 onion, thinly sliced
4. 150g pork belly, thinly sliced
5. 1 block firm tofu, cubed
6. 2 green onions, finely sliced
7. 1 tablespoon soy sauce (optional, for extra seasoning)
8. Seaweed (nori) sheets, sliced for garnish (optional)

Steps:

Step 1: Prepare Dashi Stock If you don't have pre-made dashi stock, prepare it by dissolving dashi powder in hot water according to package instructions. Alternatively, you can make dashi from scratch using kombu (seaweed) and bonito flakes.

Step 2: Add Onion and Pork Belly In a pot, bring the dashi stock to a gentle simmer. Add thinly sliced onion and pork belly to the simmering stock. Allow them to cook until the pork is no longer pink.

Step 3: Add Tofu Carefully add cubed tofu to the simmering soup. Be gentle to avoid breaking the tofu cubes. Allow it to simmer for a few more minutes.

Step 4: Dissolve Miso Paste In a small bowl, dissolve miso paste in a ladle or small cup of the hot broth. Ensure the miso is fully dissolved to avoid lumps in the soup.

Step 5: Incorporate Miso into Soup Gently stir the dissolved miso paste into the simmering soup. Adjust the heat to low, ensuring not to bring the soup to a boil once miso is added.

Step 6: Season with Soy Sauce (Optional) If additional seasoning is desired, add soy sauce to taste. Stir and adjust according to your preferences.

Step 7: Garnish and Serve Once the flavors meld together, garnish the Miso Soup with sliced green onions and optional seaweed sheets for an extra layer of flavor and texture.

Step 8: Serve and Enjoy! Ladle the warm and comforting Miso Soup into bowls and savor the harmonious blend of onion, pork belly, and tofu in each spoonful.

Experience the soul-soothing goodness of homemade Miso Soup, a classic Japanese dish that warms the heart and delights the palate with its rich and savory flavors.