Miso Soup with Pork and Edamame

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  • Makes: 6 servings
  • Serving Size: 1 3/4 cups
  • Start to Finish: 30 mins

Miso Soup with Pork and Edamame

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. In a 4-quart Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until browned, stirring occasionally. Remove meat and set aside.
  2. In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add sweet pepper and onion; cook for 5 minutes, stirring occasionally. Add ginger, garlic, and black pepper; cook and stir for 30 seconds more. Add 7 cups of the water; bring to boiling.
  3. Meanwhile, in a small bowl gradually whisk the remaining 1 cup water into the miso paste. Stir miso paste, meat, and edamame into mixture in Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cabbage. Simmer, uncovered, for 2 minutes more, stirring occasionally. Garnish with radishes

From the Test Kitchen

Freezing Tip

Prepare soup through Step 3. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 4.

Test Kitchen Tip

When it comes to miso, the darker the color the stronger the flavor. Swap in white or yellow miso in this soup recipe if you want a more mild flavor,
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Nutrition Facts (Miso Soup with Pork and Edamame)

  • Per serving:
  • 216 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 39 mg chol. ,
  • 486 mg sodium ,
  • 14 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 20 g pro.
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