365 Days Miso Soup
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Chinese Cabbage and Pork Belly Miso Soup
Rolled Chinese cabbage leaves look fancy in this miso soup.
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 |
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.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
