While I make a lot of soup, this one was a bit out of my comfort zone. I guess that was the point of starting a blog. It was out of our normal taste profile, but a success nonetheless. This stew had charred chilies (something I had never done before) and miso (an ingredient I had never used before).
I received Ming Tsai’s cookbook and was super excited to make something from it. Ever since Matt and I briefly met him at his restaurant in Boston, (Blue Ginger), we’ve enjoyed trying out his recipes!
The recipe actually called for shiro miso and describes the process to add it, but all I could find in my local Midwestern grocery store was minute miso. I just started with a small amount and added a bit until I was happy with the taste. I made a smaller batch and a few other tweaks based on what I could find, but we enjoyed the soup and will likely make it again soon!
I skimmed the instructions, but missed the marinating time, and we ate a bit later than we had intended to. Don’t let that happen to you if you want to try this recipe, there is a marinating step!
Recipe (Adapted from Simply Ming in Your Kitchen)
- 1 lb pork butt (if you can find that amount – we actually used pork chops)
- 1 tsp paprika
- I tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt (plus more for seasoning)
- 2 Jalapeno peppers
- 2 Green bell peppers
- 1 Tbsp veggie oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 quart chicken stock
- 2 tsp minute miso
- 1 large sweet potato peels and cut into ½ in dice
- 1 cup frozen prepared edamame
Cut the pork up into 1-inch cubes (or even a bit smaller) and set aside. Mix the paprika, chili powder, onion powder, garlic powder, and salt in a small bowl and add the pork. Toss to coat, cover the bowl, and place in the refrigerator for at least 1 hour or up to overnight.
While the pork is marinating, char the jalapenos and green peppers over a gas burner. Try to char all the sides. (You could also do this under a broiler if needed) Place the charred peppers into a bowl and cover with plastic wrap (this helps to steam the peppers and makes it easier to remove the skin). Once a bit cooler, use a clean towel or paper towel to remove as much skin as you can. Then remove the stem and seeds from the pepper. I diced the jalapeno peppers and cut the bell pepper into ½ inch pieces.
When the pork is ready to be cooked, heat the oil in a soup pot and brown the pork on all sides (5-6 minutes). Remove the pork and set aside. The original recipe called for wiping out the pot and adding in new oil, but I decided to leave the extra spice in the soup and just added the onions to the pot and cooked them until they were translucent/browned (6-7 minutes).
Return the pork to the pot and add the peppers and chicken stock. Bring the soup to a simmer and stir in the miso. Adjust the seasoning to your taste and simmer for 60-90 minutes.
Add the sweet potato and edamame and continue to simmer until the sweet potato is cooked and fork tender (15-20 minutes). Serve with crusty bread.