Watercress Miso Pork Soup - Web (thryveai).jpg
Watercress Miso Pork Soup - Web (thryveai).jpg
Watercress Miso Pork Soup
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Recipe - Foodland Market City
Watercress Miso Pork Soup - Web (thryveai).jpg
Watercress Miso Pork Soup
000
Ingredients
Watercress, 1 Bunch
Dried Whole Shiitake Mushrooms, 10 Mushrooms
Ground Pork, 1 Pound
Hondashi, 1/4 Cup and 2 Teaspoons
Miso Paste, 1/4 Cup and 1 Tablespoon
Black Pepper, 1/4 Teaspoon
Salt, to taste
Shoyu, to taste
Directions

Ingredients

  • 1 bunch watercress
    • Leaves cut into 1" to 2" pieces for soup
    • 1/3 cup minced stems for meatballs
  • 10 pieces medium to large dried whole shiitake mushrooms
  • 1 lb ground pork
  • 8 cups water
  • 2 tablespoons hondashi powder, reserved for soup
  • 2 teaspoons hondashi powder, reserved for pork meatballs
  • 1/4 cup miso paste, reserved for soup
  • 1 tablespoon miso paste, reserved for meatballs
  • 1/2 teaspoon black pepper
  • Salt and shoyu, to taste

 

Directions

  1. In a microwave-safe bowl, add shiitake mushrooms and water to cover mushrooms. Place a wet paper towel on top of the bowl and microwave for 5 minutes or until mushrooms are slightly soft. Trim the stems (leave on if desired) and cut mushrooms into thin slices. Set aside.
  2. In a medium bowl, add ground pork, 1 Tbsp miso, 2 tsp hondashi and 1/4 tsp black pepper. Add minced watercress stems and mix to combine. Reserve the tender leafy parts of the watercress for the soup. Set mixture aside to chill in the refrigerator.
  3. In a medium or large size pot, bring water to a boil. Add 2 Tbsp hondashi and 1/4 cup miso and stir until dissolved. Reduce to medium-high heat and add shiitake mushrooms. Continue to cook for 7 to 10 minutes or until the mushrooms are tender.
  4. Measure 1 Tbsp of the pork mixture and form into meatballs. Add meatballs to the soup and allow to fully cook, about 3 to 4 minutes.
  5. Cut the remaining watercress into 1" to 2" length pieces and add to soup 1 to 2 minutes before serving. Adding the watercress too early dulls the color and takes away their peppery bite.
  6. Serve warm with rice or just the soup alone.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
Watercress, 1 Bunch
an image
Watercress, Local , 1 Each
Maika`i Member Price
$6.69 was $7.69
Dried Whole Shiitake Mushrooms, 10 Mushrooms
an image
Shiitake Mushrooms, 1 Pound
Maika`i Member Price
$12.99/lb was $13.99/lb$12.99/lb
Ground Pork, 1 Pound
an image
Fresh Ground Pork, Value Pack , 3 Pound
Maika`i Member Price
$11.97 avg/ea was $14.97 avg/ea$3.99/lb
Hondashi, 1/4 Cup and 2 Teaspoons
an image
Kikkoman Saori Shiro Dashi, 17 Ounce
Maika`i Member Price
$6.49 was $8.29$0.38/oz
Miso Paste, 1/4 Cup and 1 Tablespoon
an image
Hikari Miso Soybean Paste, No Msg, 26.4 Ounce
$7.49$0.28/oz
Black Pepper, 1/4 Teaspoon
an image
McCormick Black Pepper, Ground , 3 Ounce
Maika`i Member Price
$7.39 was $8.59$2.46/oz
Salt, to taste
an image
Morton Salt, 26 Ounce
Maika`i Member Price
$2.79 was $3.49$0.11/oz
Shoyu, to taste
Not Available

Directions

Ingredients

  • 1 bunch watercress
    • Leaves cut into 1" to 2" pieces for soup
    • 1/3 cup minced stems for meatballs
  • 10 pieces medium to large dried whole shiitake mushrooms
  • 1 lb ground pork
  • 8 cups water
  • 2 tablespoons hondashi powder, reserved for soup
  • 2 teaspoons hondashi powder, reserved for pork meatballs
  • 1/4 cup miso paste, reserved for soup
  • 1 tablespoon miso paste, reserved for meatballs
  • 1/2 teaspoon black pepper
  • Salt and shoyu, to taste

 

Directions

  1. In a microwave-safe bowl, add shiitake mushrooms and water to cover mushrooms. Place a wet paper towel on top of the bowl and microwave for 5 minutes or until mushrooms are slightly soft. Trim the stems (leave on if desired) and cut mushrooms into thin slices. Set aside.
  2. In a medium bowl, add ground pork, 1 Tbsp miso, 2 tsp hondashi and 1/4 tsp black pepper. Add minced watercress stems and mix to combine. Reserve the tender leafy parts of the watercress for the soup. Set mixture aside to chill in the refrigerator.
  3. In a medium or large size pot, bring water to a boil. Add 2 Tbsp hondashi and 1/4 cup miso and stir until dissolved. Reduce to medium-high heat and add shiitake mushrooms. Continue to cook for 7 to 10 minutes or until the mushrooms are tender.
  4. Measure 1 Tbsp of the pork mixture and form into meatballs. Add meatballs to the soup and allow to fully cook, about 3 to 4 minutes.
  5. Cut the remaining watercress into 1" to 2" length pieces and add to soup 1 to 2 minutes before serving. Adding the watercress too early dulls the color and takes away their peppery bite.
  6. Serve warm with rice or just the soup alone.