Pork and Vegetable Miso Soup Risotto with Mozzarella Cheese

A traditional Japanese miso soup transforms into an Italian style soup risotto.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 3 min Cook: 18 min

Ingredients

Pork loin fillet 1
Sake 1 tsp
Soy sauce 1 tsp
Salt & pepper a little each
Vegetable oil 1 tbsp
Frozen Mediterranean Charcoal Grilled Vegetables 2 handfuls
Onion 1/2
Potatoes (medium) 2
Chinese leaves 3
Spring onion 1
Hot water 800ml
Dashi stock granules 2/3 tsp
Miso 40g
Cooked rice for 1
Mozzarella cheese (grated) 2 handfuls
Chilli oil as you like

Method

1
Thinly slice the pork and put into a bowl. Add the soy sauce, sake, salt & pepper and rub well. Thinly slice the potatoes, chop the Chinese leaves and slice the onion.
2
Put the oil in a pan and stir fry the pork on high heat until nicely browned. Add the potatoes and onions and fry for 1 minute.
3
Add the white parts of the Chinese leaves and stir fry. Add the frozen vegetables and stir fry for 1 minute, then add the hot water and dashi stock granules. Add the green parts of the Chinese leaves.
4
When the soup has reduced to about half, turn down the heat to low and dissolve in the miso.
5
Add the cooked rice and cook for 2 minutes on medium heat.
6
Served in a soup bowl and sprinkle with the finely chopped spring onion and grated mozzarella cheese. Drizzle with some chilli oil if you like it hot.

Tips & Note

Pork and Vegetable Miso Soup Risotto with Mozzarella Cheese

A traditional Japanese miso soup transforms into an Italian style soup risotto.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 3 min

Cook: 18 min

Ingredients

Pork loin fillet 1
Sake 1 tsp
Soy sauce 1 tsp
Salt & pepper a little each
Vegetable oil 1 tbsp
Frozen Mediterranean Charcoal Grilled Vegetables 2 handfuls
Onion 1/2
Potatoes (medium) 2
Chinese leaves 3
Spring onion 1
Hot water 800ml
Dashi stock granules 2/3 tsp
Miso 40g
Cooked rice for 1
Mozzarella cheese (grated) 2 handfuls
Chilli oil as you like

Pork and Vegetable Miso Soup Risotto with Mozzarella Cheese

Recipe ID :2569 Posted on 04 APR 2017

Serves 2

Prep 3min
Cook 18min
views 703
printed 3

saved 0

A traditional Japanese miso soup transforms into an Italian style soup risotto.

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Ingredients

Print Ingredients Email Ingredients
1
1 tsp
1 tsp
a little each
1 tbsp
2 handfuls
1/2
2
3
1
800ml
2/3 tsp
40g
for 1
2 handfuls
as you like

Method

Prep
3min
Cook
18min
1
Thinly slice the pork and put into a bowl. Add the soy sauce, sake, salt & pepper and rub well. Thinly slice the potatoes, chop the Chinese leaves and slice the onion.
2
Put the oil in a pan and stir fry the pork on high heat until nicely browned. Add the potatoes and onions and fry for 1 minute.
3
Add the white parts of the Chinese leaves and stir fry. Add the frozen vegetables and stir fry for 1 minute, then add the hot water and dashi stock granules. Add the green parts of the Chinese leaves.
4
When the soup has reduced to about half, turn down the heat to low and dissolve in the miso.
5
Add the cooked rice and cook for 2 minutes on medium heat.
6
Served in a soup bowl and sprinkle with the finely chopped spring onion and grated mozzarella cheese. Drizzle with some chilli oil if you like it hot.
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