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Inamuduchi (Pork Miso Soup)

Featured in the Honolulu Star-Bulletin on July 19, 2006.

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Ingredients:

Inamuduchi (Pork Miso Soup)

  • 1/3 pound belly pork
  • 2 cups water
  • 1/2 block (7 ounce size) kamaboko (Japanese steamed fish cake)
  • 1/2 block (6 to 7 ounce size) konnyaku (Japanese gelatinous product made from tuberous root)
  • 3 dried shiitake mushrooms, soaked
  • 3 cups dashi (Japanese soup stock)
  • 2/3 cup miso (Japanese fermented soybean paste)
  • 1/4 teaspoon salt

Directions:

  1. Put pork into a saucepan; add water.
  2. Bring to a boil, lower heat and cook 20 minutes.
  3. Drain; reserving stock.
  4. Thinly slice pork, kamaboko and konnyaku.
  5. Remove stems from mushrooms; thinly slice caps.
  6. In a saucepan, combine reserved stock, dashi, pork, konnyaku and mushrooms.
  7. Bring to a boil; lower heat and stir in kamaboko and remaining ingredients.
  8. Simmer 30 minutes.

Makes 8 servings.

Approximate nutrient analysis per serving:
200 calories, 12 g fat, 4 g saturated fat, 25 mg cholesterol, greater than 1200 mg sodium, 13 g carbohydrate, 1 g fiber, 0 g sugar, 10 g protein

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