Pork Belly Miso Soup with Rice is a great weeknight recipe. Pork belly, dashi stock, tofu, and, poached egg, then serve over steamed rice. Only 20-min and it’s a bowl of comfort!
We are back from Yosemite! Yosemite is really one of a kind. You got to see this place at least once in your life! I will be writing a post next week. Stay tuned!
May is an unusal busy month. My sister’s graduation, my parents’ visit, bunch of gathering, Yosemite trip, and our wedding anniversary… In crazy time like this, you are a bit exhausted. All I want for dinner is something easy to make, but still comforting. This miso soup is exactly that!
You may think, “Oh, miso soup…. Soup takes a long time to make! How is that easy?” No, no, no. It only requires 15 minutes. No need to get combo (kelp) and katsuobushi (dried bonito flakes). Just use these magical dashi packets. They look like little tea bags, but instead of tea, they are filled with kelp and bonito flakes. Boil some water with a couple of these packets, your dashi is done in 10 minutes. Discard the packets. Mix in a few tablespoons miso paste and add the tofu. A basic miso soup is ready! For extra flavors (and for meat eater Bryan), I tossed in a few meaty pork belly slices. It is a must for all of those who love meats.
Soft tofu, silky pork belly, savory miso soup, steamed hot rice and runny egg yolk, it is the a bowl of wonderful goodness! You will definitely want a refill. 🙂
Pork Belly Miso Soup with Rice
- ½ pound thinly sliced pork belly (cut into 1-inch pieces)
- 4 cups water
- 2 dashi packets
- 2 tablespoons red miso paste
- 2 tablespoons white miso paste
- 6 – 7 ounces soft tofu (cut into ¼-inch cubes)
- 2 green onions (thinly sliced)
- sesame oil
- 3 – 4 bowls hot steamed white rice (1½ cups uncooked rice)
- chili garlic sauce (optional for serving)
- 2 large fresh cold eggs
- 2 teaspoons white vinegar
- In a medium pan over medium-high heat, add ½ teaspoon sesame oil. Add the pork belly and cook until slightly golden brown. Transfer to a plate lined with paper towels and set aside.
- In a medium bowl, add 1 cup drinking water (cold or room temperature). Set aside.
- For the poached egg, in a medium pan, add 2-inch of water. Bring to a simmer. Add vinegar. The water should be about 190˚F (88˚C). Crack each egg into a small bowl or measuring cup. Slowly pour the eggs into the water, leaving space in between them. Cook for 4½ minutes, without touching. Carefully transfer the eggs with a slotted spoon to the prepared bowl with the water in it. Set aside.
- Meanwhile, in a medium pot over high heat, add the water and dashi packets. Bring to a boil and reduce to medium-low heat. Cook for another 5 minutes. Discard the packets. Reduce to medium-low heat. Add the pork belly.
- Place the miso paste in a large heatproof bowl. Add ¾ cup hot dashi. Whisk until the miso has dissolved. Return the miso broth back to dashi. Add the tofu and heat until just warmed through.
- To assembly, place the rice into two serving bowls. Scoop pork, tofu and soup over rice. Top with poached eggs. Sprinkle green onions over. Serve immediately with chili garlic sauce.
- Pork belly is optional if you prefer no meat. It is just as good.
- Dashi packets can be bought from Japanese supermarkets or Amazon.
- A mix of red and white miso makes a better miso soup. But if you can’t find both, you can use only 1. I think white miso is more versatile. If you are planning to buy 1 type of miso, white miso will be your choice.
- Fresh eggs make better poached eggs, as older egg white spreads out more.
- The reason to place the poached eggs in water is that it’s the safest way to keep the egg in whole without breaking.
- Chili garlic sauce can be found in all Asian supermarkets or Amazon.