Pork and Cabbage Miso Noodle Soup

• 1 tablespoon vegetable oil
• 8 ounces thinly sliced pork loin
• 1 cup shredded green cabbage
• 2 cloves garlic, minced
• 1 inch piece of ginger, minced
• 4 cups chicken broth
• 1/2 cup miso paste
• 8 ounces ramen noodles, fresh or dried, cooked according to package instructions
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds (optional)

Steps

1. 1 Heat vegetable oil in a large pot over medium heat.
2. 2 Add pork and cook until browned, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute until fragrant.
4. 4 Add chicken broth and bring to a simmer.
5. 5 Whisk miso paste with a ladleful of broth until smooth, then stir back into the pot.
6. 6 Add shredded cabbage and simmer until tender, about 5 minutes.
7. 7 Stir in soy sauce and sesame oil.
8. 8 Divide cooked ramen noodles into four bowls and ladle the soup over top.
9. 9 Garnish with green onions and sesame seeds if desired.
10. 10 Serve hot and enjoy!

Equipment

• Large pot
• Whisk

Variations

• Add spinach or mushrooms for extra veggies.
• Include a splash of rice vinegar for a tangier broth.

Substitutions

• Use ground pork if thinly sliced isn't available.
• Substitute shiitake mushrooms for a meaty texture in a vegetarian version.

Pairings

• Steamed rice
• Asian pear salad

Nutrition

Tips

• For a vegetarian version, substitute tofu for pork.
• Use gluten-free tamari instead of soy sauce for gluten-free diners.

Storage

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

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

Serving Suggestions

• Serve with pickled ginger or a side of kimchi for added flavor.

FAQ