Miso Soup with Meat

Ingredients

• 0.5 Red chili pepper
• 10 g ginger
• 100 g green beans
• 0.5 red bell pepper
• 2 carrots
• 200 g Broccoli florets
• 400 g pork tenderloin
• 2 tbsp miso paste (Asia store; 15 g each)
• 800 ml vegetable broth
• 1 tsp Sesame oil
• 200 g Chinese whole wheat noodles (e.g., mie noodles)
• 100 g Baby spinach
• light soy sauce

Instructions

1. 1.

   Halve the chili pepper lengthwise, remove seeds, wash and chop. Peel ginger and grate finely. Trim and wash green beans. Remove seeds from bell pepper, wash and cut into strips. Wash carrots and slice into sticks. Wash broccoli. Rinse pork cold, pat dry with paper towels and slice thinly.

2. 2.

   Add chili and ginger to the broth and simmer over medium heat for about 5 minutes. Remove pot from heat, whisk miso with 3 tbsp hot broth in a small bowl until smooth, then stir into the non‑boiling broth.

3. 3.

   Meanwhile, heat sesame oil in a pan. Sear pork on high heat for 2 minutes, then remove. Add pork, all vegetables (except spinach) and noodles to the broth. Cover and simmer over low heat for about 10–12 minutes.

4. 4.

   While this cooks, wash and dry spinach, then shake off excess water. Finally add spinach to the miso soup with meat, season with soy sauce, and serve.