Watercress Miso Pork SoupWatercress Miso Pork Soup
Watercress Miso Pork Soup
Watercress Miso Pork Soup
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Recipe - Foodland Farms Ala Moana
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
Watercress, Local
Watercress, Local , 1 Each
Member Price
$6.99 was $7.79
Dried Whole Shiitake Mushrooms, 10 Mushrooms
Shiitake Mushrooms
Shiitake Mushrooms, 1 Pound
Member Price
$12.99/lb was $14.29/lb$12.99/lb
Ground Pork, 1 Pound
Not Available
Hondashi, 1/4 Cup and 2 Teaspoons
Kikkoman Saori Shiro Dashi
Kikkoman Saori Shiro Dashi, 17 Ounce
Member Price
$7.29 was $8.29$0.43/oz
Miso Paste, 1/4 Cup and 1 Tablespoon
Hikari Miso Soybean Paste, No Msg
Hikari Miso Soybean Paste, No Msg, 26.4 Ounce
$8.99$0.34/oz
Black Pepper, 1/4 Teaspoon
Not Available
Salt, to taste
Morton Salt
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/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.