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Pork Belly and Mushroom Miso Soup

Use your favorite mushrooms and enjoy the savor of the season.

Ingredients (4 servings)

Butabara (Sliced pork belly) 2 slices
Mushrooms (to your taste) 50 g
Banno-negi (Thin green onion) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the pork belly and mushrooms into proper sizes and the banno-negi to 2 ~ 3-cm length.
  2. Bring the dashi stock to a boil and add the pork belly and mushrooms. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the banno-negi on top.

★ A Note

This miso soup gives you a fantastic combination of the umami (good taste) of pork belly and that of mushrooms, such as maitake and shiitake mushrooms.

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