Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
- Search among all miso soups
Red Miso Soup
Pungent Korean hot pepper paste (gochujang) stimulates your appetite.
Ingredients (4 servings)
| Minced pork | 80 g |
|---|---|
| Onion | 1/2 (minced) |
| Garlic | 1 clove (minced) |
| Ginger | 15 g (minced) |
| Sesame oil | 1 tablespoon |
| Naga-negi (Japanese leek) | 5 cm |
| Dashi stock | 700 cc |
| Miso | 4 tablespoons |
| Combined seasoning | |
| Tobanjan (Chili bean paste) | 1/2 teaspoon |
| Gochujang | 1 tablespoon |
| Hot sesame oil | 1 tablespoon |
| Korean hot pepper | 1 tablespoon |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Shred the naga-negi lengthwise very thinly into “shiraga-negi.” Heat the sesame oil in a pan and stir-fry the garlic, onion and ginger. As their flavor rises up, add the minced pork.
- Add the combined seasoning and stir-fry further. Pour the dashi stock into the pan and boil. After the ingredients are cooked, dissolve the miso. Serve the miso soup in bowls with the shiraga-negi on top.
★ A Note
This miso soup looks very spicy but makes you crave for it.
