Watercress Miso Pork Soup
“This is a new take on the classic Pork Watercress Soup many of us grew up eating here in Hawai‘i. Offering a miso broth, pork watercress meatballs, shiitake mushrooms, and fresh watercress, this dish is perfect for those days you want a quick, comforting soup.”
- Chef Christopher Fujimoto, Sumida Farm
![]("https://r.turn.com/r/beacon?b2=iON-7tERly7ZLGUu4t2iQaYQeTJ-n8fsg913V8LMbaNOKCmfkCONkQ66E4b1BOsjj70dTpO-y9eMnF5rBjCGDA&cid=")
Ingredients
- 1 bunch watercress(leaves cut into 1"-2" pieces for soup and 1/3 cup minced stems for meatballs)
- 10 medium-large dried whole shiitake mushrooms
- 1 pound ground pork
- 8 cup water
- 2 tablespoon hondashi powder(reserved for soup)
- 2 teaspoon hondashi powder(reserved for pork meatballs)
- 0.25 cup Miso Paste(reserved for soup)
- 1 tablespoon Miso Paste(reserved for meatballs)
- 0.25 teaspoon Black Pepper
- salt, to taste
- Shoyu, to taste
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