Sake, soy sauce, sugar (to pre-flavor the ground pork)
1 teaspoon each
Onion (thinly sliced)
1/2 of a small onion
1/3 to 1/2 bag
Garlic (finely chopped)
Red chili pepper (de-seed and slice into rounds)
Miso (I recommend white miso or country-style miso)
Dashi stock granules
about 1 teaspoon
Heat some oil in a frying pan, add the garlic and red chili pepper and stir fry over low heat. When it becomes fragrant turn the heat up to high, add the ground pork and the pre-flavoring ingredients and stir fry.
Just before the pork is cooked through, add the onion and bean sprouts and stir fry quickly, then add the water and dashi stock granules.
When it comes to a simmer, turn down the heat to low, and simmer for a little bit while removing the scum. When the onion has wilted and softened, turn the heat off and dissolve in some miso while tasting.
Drizzle in a little sesame oil and soy sauce, and add some black pepper to finish.
One Cookpad user called shouko san made this with harusame glass noodles. That looks great too!
Story Behind this Recipe
I got the idea for this miso soup from the miso ramen that's popular in my home region.
The onion and bean sprouts will be crispier if you don't stir-fry them for too long. A drizzle of soy sauce at the very end really rounds out the flavor. So if you're adding miso, go easy on the soy sauce amount so the end result won't be too salty.