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Trim fat from pork. Cut pork into 1-inch cubes. In a 4-quart nonstick Dutch oven cook pork in 2 teaspoons of the oil over medium-high heat until browned, stirring occasionally. Remove pork from pan and set aside. Drain off any fat from the pan.
In the same pan cook sweet pepper and onion in the remaining 2 teaspoons oil over medium heat for 5 minutes, stirring occasionally. Add ginger, garlic, and black pepper; cook and stir 30 seconds more. Add 7 cups of the water. In a small bowl gradually whisk remaining 1 cup water into the miso paste. Add to pan and bring to boiling.
Add soybeans and pork to the soup. Return to boiling; reduce heat. Simmer, covered, for 3 minutes. Add cabbage. Cook 2 minutes more, stirring occasionally. To serve, ladle soup into bowls. Garnish with radish slices.