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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

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Cut the pork, pumpkin, eggplant and zucchini into proper sizes. Slice the carrot into flower-shape pieces and finely chop the myoga.
  2. 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.
  3. 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.

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