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Pork and Tofu Soup with Miso and Cabbage

Pork and Tofu Soup with Miso and Cabbage

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    20 minutes active

White miso already is packed with umami, but browning it as we do 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.

Tip

Don't fret when the bottom of the pot begins browning. Just keep stirring to create an even coating of caramelized miso. Also, be sure to stir and scrape up the browned bottom before turning to the pressure cooker function in order to avoid getting a “burn” error message.

Ingredients
  • ½

    cup white miso

  • 6

    medium garlic cloves, smashed and peeled

  • 3

    inch piece fresh ginger (about 2 ounces), peeled and thinly sliced

  • 2

    tablespoons grapeseed or other neutral oil

  • ⅔

    cup sake

  • 1

    pound boneless pork shoulder, trimmed and cut across the grain into ½-inch slabs

  • Kosher salt and ground white pepper

  • ½

    medium head napa cabbage (1 to 1½ pounds), halved lengthwise, then cut crosswise into 1-inch pieces

  • 14

    ounce container firm tofu, drained and cut into 1-inch cubes

  • 3

    tablespoons soy sauce

  • 4

    scallions, thinly sliced on the diagonal

  • Toasted sesame oil, to serve

Step 1

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.

Step 2

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.

Step 3

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.