Watercress Miso Pork Soup

Summary

Yield	6 Servings

1 bunch

watercress (leaves cut into 1"-2" pieces for soup and 1/3 cup minced stems for meatballs)

medium-large dried whole shiitake mushrooms

1 pound

ground pork

8 cups

water

2 tablespoons

hondashi powder (reserved for soup)

2 teaspoons

hondashi powder (reserved for pork meatballs)

1⁄4 cup

Miso Paste (reserved for soup)

1 tablespoon

Miso Paste (reserved for meatballs)

1⁄4 teaspoon

Black Pepper

salt, to taste

Shoyu, to taste

In a microwave-safe bowl, add shiitake mushrooms and water to cover mushrooms. Place a wet paper towel on top of the bowl and microwave for 5 minutes or until mushrooms are slightly soft. Trim the stems (leave on if desired) and cut mushrooms into thin slices. Set aside.
In a medium bowl, add ground pork, 1 tbsp. miso, 2 tsp. hondashi and ¼ tsp black pepper. Add minced watercress stems and mix to combine. Reserve the tender leafy parts of the watercress for the soup. Set mixture aside to chill in the refrigerator.
In a medium or large size pot, bring water to a boil. Add 2 tbsp. hondashi and ¼ cup miso and stir until dissolved. Reduce to medium-high heat and add shiitake mushrooms. Continue to cook for 7-10 minutes or until the mushrooms are tender.
Measure 1 tbsp. of the pork mixture and form into meatballs. Add meatballs to the soup and allow to fully cook, about 3-4 minutes.
Cut the remaining watercress into 1” – 2” length pieces and add to soup 1-2 minutes before serving. Adding the watercress too early dulls the color and takes away their peppery bite.
Serve warm with rice or just the soup alone.