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Water Spinach and Roast Pork Miso Soup

Water spinach (kushinsai) is in season in summer and full of nutrients. Enjoy it a lot in miso soup.

Ingredients (4 servings)

Kushinsai 1 bunch
Yakibuta (Roast pork) 120 g
Naga-negi (Japanese leek) 5 cm
Vegetable oil 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the kushinsai to 4 ~ 5-cm length. Slice the yakibuta and stir-fry lightly with the vegetable oil. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
  2. Bring the dashi stock to a boil, add the yakibuta and kushinsai and boil for a moment. Lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the shiraga-negi on top.

★ A Note

As its name indicates, kushinsai (empty-core vegetable) has hollow stalks. Because of its crispy texture, it is readily used in miso soup and stir-fries.

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