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Mild miso and a strip of seaweed bring savory, briny flavor to a fast-cooking weeknight soup

Pork and Vegetable Miso Soup (Ton-Jiru)

40 minutes

Miso gives this simple soup—inspired by a recipe from Japanese cooking expert Elizabeth Andoh—great depth of flavor and a unique savoriness. Of the various types of miso, we liked the mild, subtle sweetness of white (shiro) miso best in this dish, but use any variety you like. For more complexity, you can even blend several different ones.

Ingredients
  • 6

    to 8 ounces pork tenderloin, trimmed of silver skin, halved lengthwise, cut into 1⁄4-inch slices 

  • ¼

    cup soy sauce

Directions
  1. 01
    In a small bowl, stir together the pork and soy sauce. Cover and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, line a baking dish with a triple layer of paper towels. Set the tofu in it and cover with additional paper towels. Place a second baking dish or plate on top, then weigh it down with several cans. Let stand for 10 minutes, then discard any accumulated liquid. Pat the tofu dry, cut it into 1⁄2-inch cubes and set aside.
Pork and Vegetable Miso Soup (Ton-Jiru)

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