Vermicular | Pork Miso Soup

Pork Miso Soup

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
30 min
Cooking Steps

[LOW] 20 min + 10 min


⅓ lb thinly-sliced pork belly, cut into 1" pieces
⅓ burdock, unpeeled, thinly sliced
3 Japanese taro, peeled and rinsed, cut into ½" pieces
1 medium carrot, peeled, cut into ½" pieces
½ block konnyaku (konjac), rinsed, cut into ½" pieces
1 Japanese leeks, cut into ½" diagonal slices
2" daikon, peeled, quartered lengthwise and thinly sliced
1 medium firm tofu (300 g), cut into 1" pieces
2 ½ cups (600 ml) water
100 g miso (preferably a mix of red and white), to taste

Shichimi togarashi (Japanese spice mixture)

  1. Add all vegetables in the pot and lay pork slices on top. Cover and simmer over [LOW] heat for 20 minutes.

  2. Use a cake tester to check whether taros are cooked. Once they are tender, add tofu and water. Cover and simmer over [LOW] heat for another 10 minutes.

  3. Add miso using a strainer or ladle to dissolve. Taste the soup before adding more miso. Stir well and serve hot.

  • Depending on the type of miso, saltiness varies. You can adjust the amount of miso by adding it in stages.

  • Watch the recipe video.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo