Spicy Miso Soup with Pork and Bean Sprouts

Why I Love This Recipe

• Quick Preparation: This soup can be made in just 10 minutes, making it an ideal choice for a weeknight dinner or whenever you need a nourishing meal.
• Complex Flavors: The combination of savory, spicy, sweet, nutty, and aromatic elements creates an exciting flavor profile that my family loves.
• Chicken Stock Base: I use readily available chicken stock to enhance the flavors of the pork belly, garlic, and garlic chives.

Ingredients for This Recipe

• Chicken stock/broth and water
• Miso (Japanese fermented soybean paste)
• Gochujang (Korean chili paste)
• Sliced pork belly
• Bean sprouts – mung bean sprouts or soybean sprouts
• Garlic chives (nira or Chinese chives)
• Toasted sesame oil
• Garlic cloves
• Kosher salt and black pepper
• Toasted white sesame seeds – for garnish

Find the printable recipe with measurements below.

Substitutions

• Sliced pork belly: You can use a mix of pork belly and lean pork loin. If sliced pork belly is unavailable, substitute with your choice of protein. For a vegetarian/vegan option, consider tofu, mushrooms, or vegetables.
• Miso: Any type can be used. Common varieties found in Japanese grocery stores include white miso, red miso, and awase miso. I prefer additive-free, red koji miso.
• Chicken stock or broth: Store-bought or homemade works. Adjust the salt level according to the brand’s sodium content, and vegetable stock can be used as a substitute.
• Gochujang: This Korean fermented red chili paste has sweet, savory, and spicy notes. If unavailable, you can substitute with other spicy chili sauces like doubanjiang or sriracha.
• Garlic chives: If you can’t find them, green onions or regular onions can be used as a substitute.

How to Make This Miso Soup

Preparation

Step 1 – Slice: Cut the garlic chives and sliced pork belly into 2-inch pieces.

Cooking

Step 2 – Cook the pork: Stir-fry in sesame oil over medium heat in a large pot. Once cooked, season with salt, black pepper, and minced garlic.

Step 3 – Stir in the vegetables and stock: Add the bean sprouts and chives, then pour in the chicken stock and water. Bring to a simmer.

Step 4 – Add the miso and chili paste: Reduce the heat, then dissolve the gochujang and miso into the broth. Bring it back to a gentle simmer and turn off the heat.

Step 5 – Serve: Ladle the soup into individual bowls and sprinkle with ground sesame seeds.

Nami’s Recipe Tips

• Dissolve the miso completely: To prevent clumps, dissolve the miso and gochujang in a ladle with hot broth before adding it to the soup.
• Adjust the chili paste: Increase the gochujang for more heat or reduce it for a milder soup. Taste the broth and adjust the salt level accordingly.
• Don’t boil the miso: High temperatures diminish miso’s flavor and aroma. Heat the soup to a gentle simmer before serving.
• Toast the sesame seeds: Toasting enhances flavor. Heat in a dry pan until lightly browned.

Variations and Customizations

• Use another protein: Try thinly sliced beef, calamari, chicken, shrimp, or tofu.
• Try different chili sauces: Substitute gochujang with other spicy condiments.
• Add other seasonings: Consider adding a pat of butter or a teaspoon of soy sauce.
• Make it vegetarian: Use vegetable stock and replace meat with tofu or mushrooms.

What to Serve with This Soup

• A main course: Miso Salmon or izakaya-style Yakitori pairs well.
• A vegetable side: Green Bean Gomaae (Sesame Dressing) offers a refreshing contrast.
• Rice: Serve with aromatic Ginger Rice.
• Noodles: Enjoy with stir-fried Yaki Udon with vegetables.

Storage and Reheating Tips

To store: Consume the soup immediately for best flavor. Refrigerate leftovers for up to 3–4 days or freeze for up to 2 weeks.

To reheat: Warm the soup in a pot over medium heat until barely simmering. Avoid boiling.

Frequently Asked Questions