Pork and Cabbage Miso Noodle Soup

• 8 oz pork loin, thinly sliced
• 4 cups chicken broth
• 1/2 cup miso paste
• 3 cups shredded cabbage
• 1 cup noodles (rice or wheat)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 tsp white pepper

Steps

1. 1 Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté until fragrant.
2. 2 Add chicken broth and bring to a simmer.
3. 3 Stir in miso paste until dissolved.
4. 4 Add pork and cook until just done.
5. 5 Stir in cabbage and noodles, cooking until tender.
6. 6 Season with soy sauce, sugar, and white pepper.
7. 7 Serve hot, garnished with green onions.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add mushrooms for extra umami.
• Include other vegetables like carrots or bok choy.

Substitutions

• Use vegetable broth for a vegetarian version.
• Swap rice noodles for soba for a wheat-based option.

Pairings

• Steamed edamame
• Pickled ginger on the side

Nutrition

Tips

• Adjust the amount of miso paste to control the saltiness.
• For a vegetarian option, substitute pork with tofu or mushrooms.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of steamed rice or a simple green salad.

FAQ