Here’s my very first miso soup recipe then! And there are more recipe with miso in the pipeline… Because I bought a huge portion of this rich and strong red miso at my Asian grocery shop 2 days ago.
Miso has intrigued me for such a long time now but apart from preparing those store bought instant miso soups I had no clue about cooking with it.
Up until an hour ago.
And I feel this miso paste is going to become a fixed member in my pantry. Can’t believe how good it tastes! I dipped my finger in the miso jar while cooking. It’s addictive…
Do you know what miso is actually?
It is a Japanese paste from fermented soybeans and salt. It can also contain wheat and such. Which means that if you are gluten intolerant, you better check the ingredients on the package to see what’s really in it.
Miso comes in different colors, from beige to a very dark brown almost black color. The longer miso paste ages, it will get darker and more stronger in flavor. I’ve used many types of miso before but I don’t really have a favorite.
They all taste fine to me!
Miso Soup Recipe with Pork Belly
So stay put for more miso recipes from now on!
I decided to use pork belly as a protein here. The pork belly here is so delicious and fatty. That fat releases a lot of flavor, whatever dish you add it to!
I’m thinking miso salmon and a prawn miso soup… Or clams maybe. I guess I can also use the miso paste as a red meat rub. Must be great on steaks or even lamb, don’t you think?
I can see lots of ideas and many hours experimenting in the kitchen in the near future!
In the meantime, dive into this miso soup!
- 3 cups chicken stock (720 ml)
- 1 ½ tbsp miso paste
- 1 tsp toasted sesame oil
- a handful instant ramen noodles
- 1 tsp lemon juice
- 3 oz pork belly (85 g), cooked and sliced
- a handful fresh spinach
- 1 tsp hot chili sauce
- 1 tsp sesame seeds
- Pour the chicken stock in a large saucepan and then place it over medium-high heat until boiling. Chop the cooked pork belly up into bite-size bits and add them to the warm chicken stock.
- Stir and cook for a minute. Then add the ramen noodles to the stock as well.
- Stir and cook the ramen until nearly tender. Then stir in the red miso paste. Add half if you’re not sure about how much you should add. You can add extra to taste just in the end.
- Stir the soup well for a minute until the miso paste has melted away fully and is incorporated in the chicken stock. Then add the fresh spinach.
- Stir for another minute. Add the sesame oil, the lemon juice and chili sauce to taste.
- Stir well and then take the miso soup off the heat because the noodles will become too soft. Check the seasoning and add extra miso or hot chili sauce to taste if necessary. Scoop the noodles, pork belly and spinach into large bowls. Divide the rest of the miso soup evenly. Then sprinkle the soup with the sesame seeds and serve piping hot.