Slow Cooker Miso Pork Soup

• •1.5 lbs Pork shoulder (Boston butt)
• •1 tbsp Vegetable oil
• •1 medium Daikon radish
• •2 medium Carrots
• •6 caps Fresh Shiitake mushrooms
• •1 inch piece Fresh ginger
• •2 cloves Garlic
• •1 cup Sake (cooking sake)
• •2 tbsp Mirin
• •1 tbsp Soy sauce
• •4 cups Dashi stock
• •1 cup Red miso paste (aka miso)
• •2 stalks Green onions
• •Optional, to taste Shichimi Togarashi

Instructions

1. 1

   Cut the pork shoulder into 1.5-inch (approx. 4cm) cubes. Pat dry with paper towels.

2. 2

   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides. Do not overcrowd the pan. Remove seared pork and transfer to the slow cooker.

3. 3

   While the pork is searing, prepare the vegetables: Peel the daikon radish and cut into 1-inch (2.5cm) thick half-moon slices. Peel carrots and cut into 1-inch (2.5cm) thick rounds. Remove stems from shiitake mushrooms and quarter the caps. Peel and thinly slice or grate the ginger. Mince the garlic.

4. 4

   In the same skillet (without cleaning), add the sliced ginger and minced garlic. Sauté for 1 minute until fragrant. Pour in the sake and mirin, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.

5. 5

   Add the daikon, carrots, shiitake mushrooms, the deglazed liquid from the skillet, dashi stock, and soy sauce to the slow cooker with the seared pork.

6. 6

   Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the pork is fork-tender and the vegetables are soft.

7. 7

   About 15 minutes before serving, ladle out about 1/2 cup of the hot broth into a small bowl. Add the red miso paste to the bowl and whisk until completely dissolved. Pour the dissolved miso back into the slow cooker and stir gently to combine. Do not boil the soup after adding miso, as this can diminish its flavor and beneficial properties.

8. 8

   Taste and adjust seasoning if needed. Ladle the soup into bowls. Garnish with freshly chopped green onions and a sprinkle of Shichimi Togarashi, if desired. Serve hot.

Chef's Tips

• 💡Searing the pork before slow cooking is crucial for developing a deeper, richer flavor in the soup. Don't skip this step!
• 💡Always add miso paste at the very end of cooking and avoid boiling the soup afterward. High heat can destroy the delicate flavors and probiotics in miso.
• 💡For authentic dashi, use kombu (dried kelp) and katsuobushi (bonito flakes). Instant dashi powder is a convenient alternative. If you can't find dashi, chicken or vegetable broth can be used, but the flavor profile will be slightly different.
• 💡Feel free to add other sturdy root vegetables like potatoes or taro, or leafy greens like napa cabbage during the last hour of cooking if you desire more variety.
• 💡This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.