About Miso—and Why This Soup Feels So Nourishing
This recipe delivers a rich, sesame-miso broth loaded with vegetables and tender slices of pork belly. In Japan there’s a saying, “Miso keeps the doctor away.” Miso is created by fermenting soybeans with koji; through this process the plant-based proteins are transformed into nine essential and easily-digestable amino acids. The fermentation process also increases the amount of B vitamins in the soybeans. Miso soup is a simple yet healthy dish with minerals, fiber, and carbohydrates in a single, balanced bowl.
Adding proteins such as pork or tofu, vegetables, and dashi stock turns miso soup into a comforting, yet nutrient-packed meal. Dietary fiber from the miso and vegetables support gut health and compounds found in soy—such as isoflavones and saponins—are rich in antioxidants. Nutrients like vitamin E help guard against oxidative stress, and vitamin B2 supports healthy skin and mucous membranes. Both the flavor and nutritional benefits of miso make it a family favorite that is found on Japanese tables every day.
This one-pan soup adds the bold flavor of toasted sesame to a basic miso broth for a cozy, full-bodied taste— perfect for busy weeknights and ready in only 10 minutes.
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /4 napa cabbage (about 14 oz. / 400 g), cut into bite-size pieces
- 10 1/2 oz thinly sliced pork belly (hot-pot “shabu-shabu” cut works well)
- 1/2 tbsp. sesame oil
- A3 1/3 cup water
- A3 tbsp. miso (any type)
- A1 tbsp. granulated chicken bouillon (Chinese-style soup base powder also works)
- A1 tsp. garlic paste
- A1 tsp. grated ginger
- ASalt and sugar, to taste
- A3 tbsp. ground, toasted sesame seeds
INSTRUCTIONS
Preparation
Cut the napa cabbage and pork belly into bite-size pieces.
- 1
Sauté: Heat a large skillet or pot over medium heat and add the sesame oil. Add the pork and cook until lightly browned. Add the cabbage cores (firmer white parts) and stir-fry until they begin to turn translucent and tender.
- 2
Simmer the broth: Add A ingredients (water, miso, bouillon, garlic, and ginger). Bring to a gentle simmer and cook for about 5 minutes.
- 3
Finish: Add the cabbage leaves. Season with salt and a pinch of sugar to balance. Turn off the heat and stir in the ground sesame seeds.
- 4
Serve: Ladle into bowls. It’s a hearty, one-pan soup you can make fast.
RecipeID
323
Tips & Notes
・Ultra-thin (shabu-shabu) pork cooks quickly and stays tender.
・If you don’t have granulated chicken bouillon, a Chinese-style soup base powder works fine as a substitute.
・Ground sesame will settle down to the bottom of the pot—stir well before ladling so each bowl gets plenty.
・If the soup reduces and tastes too strong, add a splash of water to adjust.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.