Miso soup is a mainstay of Japanese home cooking. It’s one of my go-to comfort foods. In my DASH diet life, miso soup also serves as a handy dandy tool to balance out some of the more meat- and fat-heavy meals. I made this pork miso soup with root vegetables just for that purpose, and it was so comforting and delicious!
Even better yet, it’s super easy. You may have heard that you need to make a “dashi” broth for your miso soup, or add some dashi powder (which is the easy route I take). Not in this pork miso soup with root vegetables. Thanks to the meaty flavor of the pork and the complex, deeply earthy flavors of the combination of root vegetables and shiitake mushrooms, broth is totally unnecessary. All it takes to build the full flavor of the soup is to simmer the ingredients and dissolve the miso at the end. That’s it! The soup basically makes itself, if that makes sense.
This stew-like miso soup gets better overnight in the fridge. Definitely make more than you’d have in one meal. You might want to add fresh scallions after reheating the leftover soup. They add a nice bright pop to the otherwise earthy, savory soup.
Pork Miso Soup with Root Vegetables & Shiitake Mushroom
DASH diet considerations: This pork miso soup with root vegetables is a DASH diet winner: It uses very little pork and no fat, yet somehow turns into a robust, deeply satisfying soup that feels like a complete meal with just a plain bowl of rice. Aside from the ones I used, you can use any root vegetables you have on hand, like potatoes, rutabaga, turnips or taro.
Miso does contain a fair amount of sodium, so you don’t want to go overboard. However, the rest of the ingredients provide such a medley of flavors that you really don’t need a ton of miso to make it tasty. Start with 1 tablespoon of miso and add more little by little, if you find it lacking.
DASH diet servings:
3 veggies & fruits
¼ meats & fish
¼ nuts & beans
200-400 mg sodium (depending on the brand and amount of miso you use)
In a medium saucepan, bring 4 cups of water to a boil on high heat. Add the yam, gobo (burdock root), daikon, carrot and shiitake. Bring it back to a boil on medium high. Once boiling, turn the heat down to medium low and simmer until the vegetables are cooked through, about 12-15 minutes.
When the vegetables are done (the thickest pieces should be pierced easily), add the pork belly. Cook until the pork belly is cooked through, about 5 minutes.
Dissolve the miso into the liquid. To make sure the miso is completely dissolved, take some of the liquid into a ladle and dissolve the miso in the ladle, then pour the mixture back into the saucepan. Give it a good stir, and let it simmer for 2-3 minutes so the flavors come together.
Add the ginger and ladle the miso soup into serving bowls. Serve with chopped scallion on top.
Hubby, who didn’t grow up eating this stuff, also loves miso soup. I like to think that miso soup has universal appeal. Then again, he’s been eating my miso soup for over a decade now–and he’s only one data point (albeit the most important one for me!). So I’m curious: For those of you who didn’t have a Japanese upbringing, do you find miso soup delicious and comforting? Could it be a part of your regular diet, if not already?