Japanese Style Pork Soup
This is my version of this soup and it’s delicious and a great way to re-purpose those left overs. Learning how to re-purpose foods can make a lot of sense if you are trying to use up leftovers. This soup is a great way to start learning this art of not wasting food.
Ingredients
3-4 strips bacon, chopped
1 sweet potato
2 cups mini carrots
1 onion, sliced
1/4 cabbage head shredded
1 tbsp freshly chopped ginger
1 tbsp minced garlic
2 cups shredded pork
6 cups dashi stock
1/4 cup miso soup base
Instructions
1
Peel and dice the sweet potato.
2
If needed, chopped the mini carrots into smaller bite sizes.
3
Heat a large pot on the stove and add a couple of tablespoons of oil in the bottom of the pan.
4
Add the chopped bacon strips, diced sweet potato, carrots, onion, cabbage, fresh ginger and minced garlic. Saute for about 3 minutes or until very fragrant.
5
Add the shredded pork, dashi stock, and miso soup base. Stir to mix everything together.
6
Bring the pork soup to s simmer and cook for 10 minutes.
7
Taste and adjust the stock as needed with more miso or dashi.
8
If you wanted to make dashi stock, use bonito soup base (about 1 tbsp per 2 cups or follow the manufacture directions) and one large sheet of dried seaweed (Dashi Kombu) and just cook it with the soup, remove the seaweed before serving.
9
Serve the soup with your favorite artisan style bread and enjoy!
Tags:
Chef BryanCooking with Chef BryanDinner IdeasJapanese PorkPork SoupRainy Day Food Ideasre-purposing leftoversTonjiru
chefbryan
