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Miso Soup with Pork and Edamame
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Miso Soup with Pork and Edamame

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Liza Agbanlog

Ingredients

  • 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

Instructions

  • 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.

Notes