Food & dining

Seasonal Recipes

Recipe: Pork and miso flavor a hearty broth simmered with shiitakes and wonton noodles

Pork and miso soup with wonton noodles and shiitakes
Karoline Boehm Goodnick for The Boston Globe
Pork and miso soup with wonton noodles and shiitakes

Serves 6

On the coldest days, serve this hearty, full-bodied soup, which simmers with pieces of pork, lots of ginger, sake, soy sauce, and shiitake mushrooms. Before serving, add cut-up fresh wonton wrappers and Napa cabbage. Begin by blanching boneless pork shoulder, cut into pieces, to remove some of the impurities before using them to make a flavorful broth. To prep the soup in advance, leave out the wontons and cabbage. Cook them in the broth when you reheat it.

Salt, to taste
2pounds boneless pork shoulder
2bunches scallions
1teaspoon canola oil
1piece (3 inches) ginger, peeled and thinly sliced
3cloves garlic, chopped
8ounces shiitake mushrooms, stemmed, caps halved or quartered
½cup sake
2tablespoons soy sauce
10cups water
¼cup white miso
1pound Napa cabbage, cut into 2-inch squares (4 cups)
12fresh wonton wrappers (about 3 ounces), torn in half
2tablespoons toasted sesame seeds
Crushed red pepper or spicy chile oil (for sprinkling)

1. Bring a large pot of salted water to a boil. Cut the pork shoulder into 2-inch pieces that are ½-inch thick. Add the pork to the water and boil for 5 minutes, skimming the foam off the top. Drain the pork and rinse with cold water.

2. Thinly slice the scallions, separating the dark green tops from the white and light green bottoms. Reserve the dark green tops for garnish.

Advertisement

3. Rinse the pot and return it to a burner over medium-high heat. When it is hot, add the oil, ginger, garlic, and light green and white scallions. Cook, stirring, for 1 minute, or until aromatic.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. Add the pork, shiitakes, sake, soy sauce, and water. Bring the liquid to a boil, lower the heat, and cover the pan. Simmer for 45 minutes, or until the pork is tender.

5. Stir in the miso and return the liquid to a boil. Add the cabbage and wontons, and cook for 3 minutes, or until the cabbage is just wilted. Taste for seasoning, and add more salt, if you like.

6. Ladle the soup into 6 bowls and sprinkle with scallion greens, sesame seeds, and red pepper or chile oil. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.