Pork meatball miso soup with bok choy
Gluten-Free, Dairy-Free, Paleo
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
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.
Calories: 520, Protein: 36 g, Fiber: 6 g, Total Fat: 34 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 10 g, Cholesterol: 115 mg, Sodium: 1070 mg, Carbohydrates: 19 g, Added Sugar: 4 g.