Bowl of Pork & Vegie Miso Soup
(click to enlarge)

Pork & Vegie Miso Soup


Japan   -   Ton-Jiro
Makes:
Effort:
Sched:
DoAhead:  		 9 cups
***
1-3/4 hrs
Yes		 A popular soup, standard family fare and made in endless variations. It is also served in college cafeterias, rooming houses, and at various gatherings, as it can be made in large amounts.

8
4
3
3
4
14
1/2
1
1/2
1
7
12
1/2
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ar
oz
oz
oz
oz
oz
oz
c
t
t
T
c

t
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Pork Meat (1)
Carrot
Daikon
Leek (2)
Mushrooms (3)
Tofu, Firm
Miso (4)
Oil
Salt
Sake
Water
Kelp sq inch (5)  
Soy Sauce
-- Garnish
Mitsuba (6)
Prep:   -   (1-1/8 hr)
  1. Press TOFU to remove excess water.
  2. Cut PORK into short thin strips
  3. Peel CARROT and DAIKION and cut into matchsticks about 1 inch long. Mix.
  4. Cut LEEK in half lengthwise and wash out any soil. Place cut side down and slice diagonally into thin strips. Add to Carrot mix.
  5. Cut MUSHROOM similarly to the Carrot, but a bit thicker, Add to Carrot mix.
  6. Cut pressed Tofu into 1/4 to 3/16 inch dice.
  7. Cut MITSUBA (or other herbs) into suitable size for Garnish.
  8. Measure out Miso.
Run:   -   (40 min)
  1. In a suitable (3 qt) pot, place Pork and cover with plenty of water to cover. Bring to a full boil for one minute. Pour out into a clean sink, rinse the Pork well, and clean the pot.
  2. In the same pot, heat Oil and fry Pork, stirring until just starting to show a little color.
  3. Stir in Carrot mix. Fry stirring for about 2 minute, then stir in Salt and Sake. Fry stirring another 2 minutes.
  4. Stir in Water and Kelp. Bring to a boil. Turn to a fast simmer and cook until Vegies are soft, about 5 minutes.
  5. Remove Kelp. Season with Soy Sauce and stir in Tofu for about 1 minute.
  6. When ready to serve, work in the Miso - see Miso for method.
  7. Serve hot, Garnished with Mitsuba (or other herbs) - see Mitsuba for method.
NOTES:

  1. Pork:

      Weight is boneless with all excess fat removed. Any cut will do fine.

  2. Leek:

      Asian preferred, but a small Western leek will work fine. For details see our Leeks page.

  3. Mushrooms:

      I prefer the small King Trumpet mushrooms but others can be used. For details see our Oyster Mushrooms page.

  4. Miso:

      Various light, medium, and even dark Misos are used, depending on region. There are two ways to incorporate it into soups. Traditionally it was placed in a Suribachi bowl, some hot soup added, and then mushed smooth with a pestle for adding to the soup. Today it is often placed in a Miso Koshi, which is dipped into the soup and the pestle is used to push it through the mesh. Miso should have very little cooking.

  5. Kelp:

      A very common seaweed, carried in just about any market that sells Asian foods. For details see our Konbu / Kelp page.

  6. Mitsuba:

      If you don't have Mitsuba, found only in Japanese and some Korean markets, use other herbs. I use 2/3 Flat Leaf Parsley and 1/3 Cilantro. Mitsuba is very fragile and quickly turns to bitter mush with cooking, so it is placed in individual bowls, soup ladled over, and served immediately. With other herbs you have more options.

  7. Comments:

      I added the step to boil and rinse the Pork to prevent scum from rising. The pattern recipe said to skim it off, but that's not easy with all those finely cut vegies floating around. The pattern recipe included 3 oz of Gobo Root (Burdock) sliced on a diagonal. The photo example included Gobo, but I removed it from my recipe. I increased the Daikon and Carrot a little, and added Mushrooms, which the pattern recipe admitted many do. Most in North America have imperfect access to Gobo Root, it's difficult to handle, and throws a little white sludge when cooking - but it's supposed to have an affinity with Pork.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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