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Grilled Leek and Pork Belly Miso Soup

This miso soup has only three ingredients but tastes good.

Ingredients (4 servings)

Naga-negi (Japanese leek) 1/2
Butabara (Sliced pork belly) 120 g
Ginger 15 g
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 Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the butabara to 3-cm width. Cut the naga-negi into proper sizes and grill. Shred the ginger thinly.
  2. Bring the dashi stock to a boil and add the butabara. After the butabara is cooked, add the grilled naga-negi and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shredded ginger on top.

★ A Note

Any of pork belly, naga-negi and ginger is a tasty ingredient for miso soup.

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