White miso is already packed with umami, but browning it like it is done to make this soup builds even more flavor. Just a small amount of pork is enough to create a rich, porky broth; firm tofu gives the dish substance without making it heavy.
Make sure to use napa cabbage, not regular green cabbage; the frilly leaves of napa are more delicate and become tender and silky after just a few minutes of simmering, but the stems will remain crisp-tender. The cabbage, tofu and scallions aren’t needed until near the end of cooking, so prep these ingredients while the soup cooks.
If you like, garnish with toasted sesame seeds and serve with Japanese short-grain rice. We chose to serve it with just the sliced scallions and sesame oil as toppings.
Pork and Tofu Soup with Miso and Cabbage
Ingredients
- 1/2 cup white miso
- 6 medium garlic cloves, smashed and peeled
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 2 Tbsp. grapeseed or other neutral oil
- 2/3 cup sake
- 1 lb. boneless pork shoulder, trimmed and cut across the grain into 1/2-inch slabs
- Kosher salt and ground white pepper
- 1/2 medium head napa cabbage (1 to 1 1/2 lbs.), halved lengthwise, then cut crosswise into 1-inch pieces
- 1 container firm tofu, (14 oz.) drained and cut into 1-inch cubes
- 3 Tbsp. soy sauce
- 4 scallions, thinly sliced on the diagonal
- Toasted sesame oil, to serve
Directions
- On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the miso, garlic, ginger and oil. Cook, stirring constantly, until the miso sticks to the bottom of the pot and browns evenly, 3 to 4 minutes. Add the sake and 4 cups water, scraping up the browned bits. Add the pork and 1 teaspoon white pepper; stir, then distribute in an even layer.
- Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 27 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
- Using a large spoon, skim off and discard the fat from the surface. Select Normal/Medium Sauté and bring to a simmer. Add the cabbage and tofu, then cook, stirring gently, until the leaves are wilted and the stems are crisp-tender, 2 to 4 minutes. Press Cancel to turn off the pot. Stir in the soy sauce, then taste and season with salt and pepper. Serve sprinkled with the scallions and drizzled with sesame oil.
Recipe by Courtney Hill for Milk Street
Accounting for Taste 