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Chinese Cabbage and Pork Belly Miso Soup

This miso soup has only three ingredients but tastes good.

Ingredients (4 servings)

Chinese cabbage 2 leaves
Butabara (Sliced pork belly) 120 g
Naga-negi (Japanese leek) 1/2
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Cut the butabara into proper sizes. Boil the Chinese cabbage leaves, roll them and cut into proper sizes. Cut the naga-negi diagonally into proper sizes.
  2. Bring the dashi stock to a boil and add the ingredients.
  3. After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Chinese cabbage becomes sweet and tasty in cold winds. Enjoy it with this miso soup.

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