Pork and Tofu Soup with Miso and Cabbage | Christopher Kimball’s Milk Street | Recipes, TV and Cooki

Name: Pork and Tofu Soup with Miso and Cabbage | Christopher Kimball’s Milk Street | Recipes, TV and Cooki
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

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Just a small amount of pork is enough to create a rich, porky broth while firm tofu and silky napa cabbage give this soup substance.

Keywords

Milk Street
Food
Biscuits

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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