Refresh
    Pork Belly Miso Soup

    This Miso Soup is a Meaty number which can make good use of leftover Pork Belly Roast or a Chicken Roast leftover if you don't eat Pork. A Roast can be a large piece to tackle the day after if you have any left. So to transform the leftover into a Soup or Broth is a good idea to have under one sleeve. This  Japanese influence Soup does pack a little punch therefore will bring some warmth to the palate. It is also loaded with different flavours and textures. It is a treat especially in Autumn, I would say for the subtle spicy kick it provides.

    Putting it all Together
    Pork Belly Miso Soup
    Timing
    • Preptime: 30 minutes to 45 minutes.
    • Cooktime: 30 minutes to 40.
    • Servings: 2 to 4
    Ingredients

    Pork Belly, Leftover, whatever is left from your Roast, alternatively use Roast Chicken. The quantity therefore may vary. Diced or shredded, little portions are best.

    Red Chillies, a couple, sliced, deseeded or not depending on how hot you like it.

    Sesame Seeds to serve, a handful of it.

    Nori Sheets, one or two, depending on how many people are that will enjoy the soup. 1 sheet for 2 individuals, 2 sheets for 3 to 4.

    A pack of dried Noodles. You will always be surprised how one pack streches a long way. Ramen Noodles tend to be best but also Soba Noodles.

    Eggs, 2 to 4, to be soft hard boiled.

    Spring Onions, 1 to 2 bunches.

    Shitake Mushrooms, 250g. 

    Miso Paste. White or Red. 5 Tablespoons.

    Soya Sauce, 2 Tablespoons.

    White Chinese Cabbage, 1 to be shredded.

    Coriander, a bunch.

    Ginger, 2.5 cm piece grated or in little batonnets.

    Garlic Clove, 1 to be chopped.

    Chicken Stock, 500 ml to 1 litre.

    Rice Wine, 3 Tablespoons.

     

    Optional: Bamboo shoots, Babycorns, a drizzle of Sesame Oil.

     

     

     

     

    Steps

    First you need to prepare your Stock to be full of flavour. With a litre of Water in a large pan or wok you can do wonders. On the hob add the Miso Paste and stir well for it to blend. Then add your Chicken Stock if using (in a little block or else), but also pour your Rice Wine in. Let it reduce on a very gentle simmer.

    Second, it is time to deal with the chopping, the chop, chop time! The leftover Meat should be either diced or shredded to be in bite size little chunks. It is better for the Soup. If you put the Meat earlier rather than later in the Broth it will infuse the Broth with the flavour of it hence it will give it depth.

    Add the Soy Sauce, the Dark one is better because it is less salty. The Light (Soy Sauce) one is served afterwards only for your own taste and to be presented at the table for everyone to help themselves to their own liking to adjust their Soup.

    Prepare your Vegetables, by shredding the Chinese Cabbage and chopping the Spring Onions. Put them in the Broth. Keep the green part of the Spring Onions for the last minute, it adds taste, as well as being decorative. Chives could be an alternative to Spring Onions. Add the gratted Ginger.

    Prepare the Noodles  according to their packet instructions and in the meantime start on the Soft Hard Boiled Eggs. This is the juggling part of the making of the meal. But while your Eggs are cooling down in a bowl of cold water to prevent them to get too hard, chop the Chilli and add it to the Broth and if using put the Shitake Mushrooms in.

    From that point, it doesn't take very long to have a lovely and tasty Soup because it is just taking a simmer and some stirring for ten to fifteen minutes. However if you do need everything softer and less crunchy then twenty to thirty minutes is best. It also develop the flavours of the Broth. 

    The last step is to serve, therefore to assemble the dish together in the Soup bowls. Chop your Coriander then decorate the dish with the leaves along with the retained Spring Onions ones and place the Eggs halves on the top then serve. 

    This Soup is full of flavours so hit you with some flavours from every angle.  

     

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