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Sichuan-style Miso Soup
You cannot help eating a lot of rice with this miso soup. This is an appetizing miso soup.
Ingredients (4 servings)
| Ground pork | 120 g |
|---|---|
| Tobanjan (Chili bean paste) | 1/2 teaspoon |
| Sesame oil | 1 teaspoon |
| Chingensai (Bok choy) | 1/4 bunch |
| Naga-negi (Japanese leek) | 5 cm |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the chingensai into proper sizes. Put the sesame oil and tobanjan in a heated frying pan and stir-fry the ground pork. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
- Bring the dashi stock to a boil and add the chingensai for a quick boil. Dissolve the miso.
- Add the fried ground pork. Serve the miso soup in bowls with the shiraga-negi on top.
★ A Note
Chingensai, ground pork and naga-negi all bring out each other’s taste in this miso soup.
