We have been getting lots of snow here in Vancouver and more snow is in the forecast for the next few days. We are still dealing with the snow on the ground that fell during the Christmas break. With the freezing temperature and more in the forecast, it looks like the snow is not going anywhere. This miso soup with pork and edamame was one of the many soups that I made to keep us warm during these cold and snowy days. The strips of pork were cooked until browned and then added later on to the miso broth mixture of aromatics, vegetables and soy beans (edamame). It was a healthy, comforting and warming soup to have on a cold, snowy day. Enjoy!
Miso Soup with Pork and Edamame
- 12 oz pork tenderloin cut into strips
- 4 tbsp canola oil
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 1 tbsp grated fresh ginger
- 2 cloves garlic minced
- 1/4 tsp black pepper
- 8 cups chicken broth or water
- 1/4 cup red miso paste
- 1 oz package frozen shelled sweet soybeans 10, edamame
- 4 cups thinly sliced cabbage (Napa savoy or headed)
- 2 -3 medium radishes thinly sliced
- Salt and pepper to taste
- In a Dutch oven, heat 2 tablespoons oil over medium high heat. Add pork and cook for 4 minutes or until browned, stirring occasionally. Remove pork from pan and set aside.
- Using the same pan, add remaining 2 tablespoons oil and heat over medium heat. Add red bell pepper and onion and cook for 5 minutes, stirring occasionally.
- Add ginger, garlic, and black pepper; stir and cook for 30 seconds. Add 7 cups of the broth.
- In a small bowl, gradually whisk remaining 1 cup broth with miso paste. Add miso mixture to the pan and bring to a boil.
- Add soybeans and pork to the soup. Bring to a boil, reduce heat and then simmer, covered, for 3 minutes.
- Add cabbage and cook for 2 minutes more, stirring occasionally.
- Correct seasonings with salt and pepper to taste.
- Ladle soup into individual bowls and serve garnish with radish slices.