Today’s miso soup is with pork meatballs and Napa cabbage, making it a hearty dish that can easily serve as a main course alongside steamed rice. There’s no need to make Dashi for this miso soup as the ground pork provides enough umami savory flavor. Napa cabbage adds a delightful texture and makes the soup both filling and healthy. While pork meatballs are simple to make, you can enhance the flavor by adding grated ginger or chopped onion. Overall, it’s a very satisfying miso soup. Give it a try soon!
Miso Soup with Pork Meatballs
Servings: 4 servings
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Ingredients
- 6-8 leaves Nappa cabbage
- 2 green onions
- 7 oz ground pork
- 1/2 tsp salt
- 2 tsp Katakuriko potato starch
- 4 cups water
- 4 Tbsp Miso paste
Instructions
- Cut the white part of Napa cabbage into 1/2" width and the leafy part into 1" width. Slice green onions finely. Set aside.
- Mix ground pork, salt, and potato starch thoroughly until the mixture becomes sticky.
- Bring water to a boil, then drop heaping tablespoon-sized meatballs into the water. Cook the meatballs for a minute until their color changes. Add Napa cabbage, partially cover with a lid, and cook for 3-4 minutes.
- Dissolve miso paste in the soup. Just before it comes to a boil, add green onions and stir. Remove from heat and serve immediately.
