Servings
Font
Back
Spicy Pork and Bean Sprout Miso Soup
5 from 10 votes

Spicy Pork and Bean Sprout Miso Soup

This Spicy Pork and Bean Sprout Miso Soup combines tender pork belly, crunchy bean sprouts, and garlic chives in a warming miso broth enhanced with gochujang for a gentle heat. The broth blends chicken stock, miso paste, and toasted sesame oil, supporting the savory and spicy flavors. The soup offers a textured bite with the toasted sesame seeds and fresh vegetables, making it a hearty and flavorful option for a comforting meal.

Prep Time
3 mins
Cook Time
7 mins
Total Time
10 mins
Servings: 2
Calories: 433 kcal
Course: Main Course, Soup
Cuisine: Japanese

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

    Cup of Yum
  1. 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
  1. Cut 1.5 oz garlic chives (Chinese chives or Nira) and 4 oz sliced pork belly into 2-inch pieces.
  2. 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
  1. Heat a saucepan on medium heat. When hot, add 1 Tbsp toasted sesame oil. Then, add the pork belly and stir-fry.
  2. 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.
  3. Add 4 oz bean sprouts and the garlic chives. Stir to combine.
  4. Add 1 cup chicken stock/broth and 1 cup water. Close the lid and bring it to a simmer.
  5. 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
  1. Serve the soup in individual bowls. Sprinkle with ground sesame seeds and enjoy.
To Store
  1. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 433

% 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.