Spicy Pork and Bean Sprout Miso Soup
User Reviews
5
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Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
2
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Calories
433 kcal
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Course
Main Course, Soup
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Cuisine
Japanese
Spicy Pork and Bean Sprout Miso Soup
Description
Spicy Pork and Bean Sprout Miso Soup features a savory, mildly spiced broth built from miso paste, gochujang, chicken stock, and water. Sesame oil sautéed pork belly is seasoned with salt and pepper, then combined with garlic, garlic chives, and crunchy bean sprouts to contribute layered flavors and textures. Toasted white sesame seeds add a pleasant nuttiness and subtle crunch. The soup is brought to a simmer and gently heated to meld the components.
The flavor profile balances the richness of pork, the umami depth of miso, and a gentle heat from the Korean chili paste. The vegetables retain slight crispness, contrasting the softness of the broth’s cooked ingredients. The use of fresh garlic chives enhances the aromatic quality.
This soup serves well as a light main or starter, pairing with rice or simple side dishes. Its combination of protein, vegetables, and broth makes it a satisfying option for cooler days or when warm comfort is desired.
Ingredients
For the Soup Ingredients
- 1.5 oz garlic chives aka Chinese chives or Nira
- 4 oz pork belly or substitute with any protein of your choice, sliced
- 2 cloves garlic
- 1 Tbsp white sesame seeds toasted
- 4 oz bean sprout
For the Miso Broth
- 1 Tbsp sesame oil for sautéing, toasted
- ⅛ tsp kosher salt to taste, Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
- 1 cup chicken stock or use vegetarian stock/broth, or broth
- 1 cup water
- 1 Tbsp gochujang or more, to taste; you can get it on Amazon, Korean chili paste
- 1 Tbsp miso paste any type; I like this miso
Instructions
- Gather all the ingredients. Please note: If you're using an electric pot like my son does in my Instagram reel, use Mode I (250W) on the electric pot the whole time.
To Prepare the Ingredients
- Cut 1.5 oz garlic chives (Chinese chives or Nira) and 4 oz sliced pork belly into 2-inch pieces.
- Mince 2 cloves garlic (I use a garlic press). Using a mortar and pestle, grind 1 Tbsp toasted white sesame seeds. I like to leave some seeds uncrushed for texture.
To Cook
- Heat a saucepan on medium heat. When hot, add 1 Tbsp toasted sesame oil. Then, add the pork belly and stir-fry.
- When the pork is no longer pink, season it with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Add the minced garlic and stir.
- Add 4 oz bean sprouts and the garlic chives. Stir to combine.
- Add 1 cup chicken stock/broth and 1 cup water. Close the lid and bring it to a simmer.
- Once simmering, reduce the heat to the lowest setting. Dissolve 1 Tbsp gochujang (Korean chili paste) in a ladle with some hot broth, then release it to the soup. You could also use a miso muddler and miso strainer. Likewise, dissolve 1 Tbsp miso with hot broth, then stir it into the soup. Bring the soup back to a bare simmer. Don't let it boil as miso loses its flavor, aroma, and nutrients at high temperatures.
To Serve
- Serve the soup in individual bowls. Sprinkle with ground sesame seeds and enjoy.
To Store
- It‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. Completely cool any leftover soup and refrigerate for up to 3–4 days. You also can freeze miso soup for up to 2 weeks. To reheat, bring it to a bare simmer in a pot over medium heat, but do not boil it. Miso loses its nutrients, flavor, and aroma at high temperatures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 41mg | 14% |
| Sodium | 414mg | 17% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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