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Summer Vegetable Pork Miso Soup
Enjoy a summer-style pork miso soup full of vegetables in season.
Ingredients (4 servings)
| Pork | 120 g |
|---|---|
| Small pumpkin | 1/8 |
| Eggplant | 1/2 |
| Zucchini | 1/2 |
| Carrot | 4 cm |
| Myoga (Japanese ginger) | 1 |
| Yuzu pepper | A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Cut the pork, pumpkin, eggplant and zucchini into proper sizes. Slice the carrot into flower-shape pieces and finely chop the myoga.
- Bring the dashi stock to a boil and add the pork and vegetables. After the ingredients are cooked, lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the myoga and carrot on top and yuzu pepper sprinkled.
★ A Note
Zucchini and myoga can be standard ingredients for miso soup in summer.
