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Water Spinach and Roast Pork Miso Soup
Water spinach (kushinsai) is in season in summer and full of nutrients. Enjoy it a lot in miso soup.
Ingredients (4 servings)
| Kushinsai | 1 bunch |
|---|---|
| Yakibuta (Roast pork) | 120 g |
| Naga-negi (Japanese leek) | 5 cm |
| Vegetable oil | 1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the kushinsai to 4 ~ 5-cm length. Slice the yakibuta and stir-fry lightly with the vegetable oil. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
- Bring the dashi stock to a boil, add the yakibuta and kushinsai and boil for a moment. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the shiraga-negi on top.
★ A Note
As its name indicates, kushinsai (empty-core vegetable) has hollow stalks. Because of its crispy texture, it is readily used in miso soup and stir-fries.
