In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork meatball miso soup with bok choy
Gluten-Free Friendly, Dairy-Free, Paleo, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
With an ingredient list that includes kombu, miso, mirin, and togarashi, this recipe could serve as a primer for the Japanese pantry. In it, you'll learn how to make dashi, a broth that's a foundation of Japanese cuisine. Trumpet mushrooms and pork add to the rich underpinnings of umami—the savory "fifth taste" that gives this soup an extraordinary depth of flavor.
In your bag
- ½ ounce fresh ginger
- ½ ounce kombu
- Fresh cilantro
- 3 to 4 scallions
- 2 to 3 king trumpet mushrooms
- 1 to 2 heads baby bok choy
- ¾ pound ground pork
- 2 tablespoons red miso
- 1¾ tablespoons mirin-sesame sauce
- 1 teaspoon togarashi
Nutrition per serving
Calories 520, Total Fat 34g (44% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1070mg (47% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Protein 36g
Wash produce before use
Make the dashi
- Peel the ginger and cut half into thick slices.
Remove the kombu and cut into thin slices.
While the dashi cooks, prepare the remaining vegetables.
Prep the remaining vegetables
- Finely chop the remaining ginger.
- Chop the cilantro.
- Trim the root ends of the scallions and thinly slice the white and green parts.
- Wipe the mushrooms with a damp paper towel and cut into thin slices.
- Rinse the bok choy, trim the root end, and cut crosswise into ½-inch-thick pieces.
Form the meatballs
Cook the soup
Add the mushrooms, bok choy, mirin-sesame sauce, and kombu slices to the dashi and cook until the mushrooms and bok choy are tender, 3 to 4 minutes. Season to taste with salt.