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Sichuan-style Miso Soup

You cannot help eating a lot of rice with this miso soup. This is an appetizing miso soup.

Ingredients (4 servings)

Ground pork 120 g
Tobanjan (Chili bean paste) 1/2 teaspoon
Sesame oil 1 teaspoon
Chingensai (Bok choy) 1/4 bunch
Naga-negi (Japanese leek) 5 cm
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Cut the chingensai into proper sizes. Put the sesame oil and tobanjan in a heated frying pan and stir-fry the ground pork. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
  2. Bring the dashi stock to a boil and add the chingensai for a quick boil. Dissolve the miso.
  3. Add the fried ground pork. Serve the miso soup in bowls with the shiraga-negi on top.

★ A Note

Chingensai, ground pork and naga-negi all bring out each other’s taste in this miso soup.

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