Mizuna and Pork Belly Miso Soup

Mizuna and Pork Belly Miso Soup

A rich miso soup with pork plus mizuna greens, which go so well together. It doesn't have as many ingredients in it as a classic tonjiru (pork soup) but it's a filling miso soup that doubles as a side dish.

Ingredients: 4 servings

Mizuna greens
a big portion
Pork belly, thinly sliced
50 g
Japanese leek
as you like
Dashi stock
about 600 ml
Shichimi spice, sesame oil
To taste


1. Cut up the ingredients. Cut the mizuna up into 5 cm long pieces. Cut the leek into 5 mm thick slices. Chop up the pork.
2. Bring the dashi stock to a boil and add the pork and leek. Simmer while skimming off the scum.
3. Dissolve in the miso.
4. Add a lot of mizuna greens just before serving. When they've wilted, it's ready to serve.
5. Ladle into bowls and add some red chili pepper powder or sesame oil to taste.

Story Behind this Recipe

This is a family favorite that started out as a miso based hot pot.