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Miso Soup with Yuzu Kosho
5 from 34 votes

Miso Soup with Yuzu Kosho

Miso Soup with Yuzu Kosho is a comforting Japanese soup made from a homemade dashi broth with kombu and optionally katsuobushi, enriched with miso paste, silken tofu, pork belly, and vegetables like leek, cabbage, shiitake mushrooms, carrot, and green onion. The addition of yuzu kosho, a citrus chili paste, adds a bright, spicy note enhancing the soup’s savory depth. This broth-based soup balances umami flavors with fresh produce and a creamy texture from the tofu.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 316 kcal
Course: Soup
Cuisine: Japanese

Ingredients

  • ¼ lb pork belly 4 oz; skip for vegan/vegetarian, sliced
  • 1 leek
  • 2 leaves green cabbage
  • 4 pieces shiitake mushrooms
  • 2.5 oz carrot (1½ inches, 3.8 cm)
  • 2 green onion or scallions
  • 1 Tbsp sesame oil toasted
  • 1 Tbsp sake
  • 4 Tbsp miso paste
  • 14 oz silken tofu 1 block, cut into cubes, kinugoshi dofu, soft/silken
  • yuzu kosho to taste, Japanese citrus chili paste
  • 2 Tbsp white sesame seeds toasted
For the Dashi
  • 4 cups water (for standard Awase Dashi; you can also use a dashi packet or powder; skip the katsuobushi for Vegan Dashi)
  • 1 piece kombu 3 x 4 inches, 7.5 x 10 cm per piece, dried kelp
  • 3 cups katsuobushi skip for vegan/vegetarian, dried bonito flakes

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Start the Dashi
  1. In a measuring cup (or a large pot), add 4 cups water and 1 piece kombu (dried kelp). Let it steep overnight (if possible) or as soon as you start preparing this dish. This is kombu dashi or Vegan Dashi. Tip: Alternatively, you can make dashi with dashi powder or a dashi packet.
To Prepare the Ingredients
  1. Meanwhile, prepare the other ingredients. Cut ¼ lb sliced pork belly into 1-inch (2.5-cm) pieces.
  2. Cut 1 leek in half lengthwise, and then cut the halves into 1-inch (2.5-cm) pieces widthwise. Rinse under cold water to make sure there is no dirt in the leek layers.
  3. Cut 2 leaves green cabbage into small pieces.
  4. Remove the stems of 4 pieces shiitake mushrooms and slice the caps thinly.
  5. Cut 2.5 oz carrot in half lengthwise and slice thinly. Cut 2 green onions/scallions thinly.
To Finish the Dashi
  1. Transfer the vegan kombu dashi to a soup pot or donabe. Slowly bring the kombu dashi to a boil over medium-low heat. When the water is almost boiling, remove the kombu to avoid sliminess. If you are vegan/vegetarian, skip the next two steps.
  2. Add 3 cups katsuobushi (dried bonito flakes) and cook for 15 seconds. Then, turn off the heat and let the katsuobushi steep in the pot for 15 minutes.
To Cook the Miso Soup
  1. Meanwhile, in a separate large pot (or donabe), heat 1 Tbsp toasted sesame oil over medium heat. Once the pot is hot, add the pork belly and stir to cook.
  2. Once the pork belly is 80% cooked through, add 1 Tbsp sake and stir to combine. Then, add the chopped leeks.
  3. Once the leeks are wilted, add the rest of the vegetables and mushrooms. Stir to coat with the oil. Using a fine-mesh strainer, strain the dashi into the pot (or add the dashi you made with dashi powder or a dashi packet).
  4. Bring the soup mixture to a boil, skimming the foam and scum from the surface while cooking. Turn off the heat. Add half of the 4 Tbsp miso first, and then gradually add in more as you taste the soup. Each brand and type of miso tastes different and the sodium level varies, so you want to taste the soup before adding more miso.
  5. To the soup, add 14 oz soft/silken tofu (kinugoshi dofu), cut into cubes. Turn on the heat to continue to simmer until the tofu is warm (tofu is edible chilled, so you don’t have to worry about “cooking” it). Do not let the miso soup boil. It should take no more than 3–4 minutes to warm the tofu. The soup is now ready.
To Serve
  1. Before serving, scoop out a small portion of yuzu kosho (Japanese citrus chili paste) from the jar and place it on a small plate. Grind 2 Tbsp toasted white sesame seeds and put it in a small bowl. Serve them alongside the soup pot or donabe. After you ladle the soup into individual serving bowls, add a pinch of Yuzu Kosho, sprinkle some sesame seeds, stir in, and enjoy!
To Store
  1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 10g (50%) Cholesterol 20mg (7%) Sodium 490mg (20%) Potassium 473mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3449IU (69%) Vitamin C 9mg (10%) Calcium 147mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 14g 5%
Protein 11g 22%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Cholesterol 20mg 7%
Sodium 490mg 20%
Potassium 473mg 10%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 3449IU 69%
Vitamin C 9mg 10%
Calcium 147mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.