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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
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- 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.
- Bring the dashi stock to a boil and add the ingredients.
- 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.
