Recipe: Perfect Pork & Cabbage Miso Soup
Pork & Cabbage Miso Soup. Ree Drummond fries up pork chops for her family on calf-working day. These thin-sliced pork chops are dredged in a mixture of flour, salt, black pepper, seasoned salt and cayenne pepper for a. The Pork Checkoff is dedicated to providing producers the resources you need to raise healthy animals in a sustainable, responsible and ethical way.
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Ingredients of Pork & Cabbage Miso Soup
- Prepare of Soup Stock of your choice *Today I used Salt Reduced Chicken Stock.
- Prepare of Pork *thinly sliced.
- It’s of Cabbage Leaves.
- Prepare of Spring Onion *finely chopped.
- It’s of Miso *Today I used 1 heaped tablespoon of White Miso.
- Prepare of Shichimi (Japanese Chilli Spice Mix).
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Pork & Cabbage Miso Soup instructions
- Slice Pork thinly and cut Cabbage leaves into 3-4cm pieces..
- Heat Stock and Cabbage in a saucepan, bring to the boil and cook until Cabbage is cooked. Add thinly sliced Pork..
- When Pork is cooked, add Miso. Remove the soup from the heat just before it starts to boil..
- Sprinkle with finely chopped Spring Onions. Shichimi (Japanese Chilli Powder) is also recommended to add extra flavour..
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