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Grilled Leek and Pork Belly Miso Soup
This miso soup has only three ingredients but tastes good.
Ingredients (4 servings)
| Naga-negi (Japanese leek) | 1/2 |
|---|---|
| Butabara (Sliced pork belly) | 120 g |
| Ginger | 15 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the butabara to 3-cm width. Cut the naga-negi into proper sizes and grill. Shred the ginger thinly.
- Bring the dashi stock to a boil and add the butabara. After the butabara is cooked, add the grilled naga-negi and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shredded ginger on top.
★ A Note
Any of pork belly, naga-negi and ginger is a tasty ingredient for miso soup.
