My Family's Chunky and Filling Pork Miso Soup!!

My Family's Chunky and Filling Pork Miso Soup!!

A chunky and filling pork miso soup that you'll crave seconds!

Ingredients: 4 servings

Thinly sliced pork belly
200 g
Taro root
5 small
Kabocha squash
1/8 (or more, if preferred)
2 (from a 4 stick bag)
1/2 block
1 sheet (4 cm x 5 cm)
★ Water
1200 ml
★ Sake
2 tablespoons
★ Sugar
2 tablespoons
★ Soy sauce
1 tablespoon
★ Bonito based dashi stock granules
6 g/1 packet
◎Miso (I used awase miso)
to your liking (I use 50 g)
Japanese leeks, thinly sliced
to garnish


1. To prepare: Slice the pork belly into 5 cm lengths. Cut the konnyaku into 1 cm cubes, boil for 3 minutes after bringing to a boil, then drain in a sieve.
2. Peel the taro root, slice into bite sizes, and submerge in water. Cut carrots lengthwise into 4 sticks, then chop into smaller chunks. Slice the chikuwa. Cut the atsuage into 2 cm cubes.
3. Cut kabocha squash into bite sized pieces if you prefer. You could add other root vegetables as well.
4. In a pot, add all ingredients except for the atsuage. Spread the pork belly pieces, pour in the water and add the ★ condiments. Bring to a medium boil and remove the surface scum.
5. When the vegetables have softened, add the atsuage and continue boiling for 10 minutes. Lower the heat and add in the miso paste.
6. Serve in bowls, scatter chopped leeks on top, and it's done.

Story Behind this Recipe

I added sugar and soy sauce to our usual miso soup and the boost of flavor was delicous.