Miso Pork Tsukune Soup with Kabocha & Shiitake

Ingredients

Pork Tsukune

• 1 lb ground pork
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 large egg
• 1 tbsp cooking wine
• 1/2 minced onion
• 1 tsp white pepper

Soup

• 1 tbsp vegetable oil
• 8 oz shiitake mushrooms, stemmed and sliced
• 1 small (about 2 cups) kabocha squash, peeled, seeded, and cubed
• 4 stalks green onions, chopped
• 6 cups dashi stock or vegetable broth
• 14 oz firm tofu, drained and cubed
• 1/4 cup white miso paste
• to taste soy sauce, optional
• 6 fish tofu

Instructions

1. In a large bowl, combine ground pork, grated ginger, minced garlic and onions, soy sauce, cooking wine, white pepper, and egg. Mix gently until just combined, then form into 1-inch meatballs (about 16-20 total). Set aside.
2. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add sliced shiitake mushrooms, cubed kabocha squash, and chopped green onions (reserving some for garnish). Sauté for 3-4 minutes until slightly softened.
4. Pour in dashi stock and bring to a simmer. Add the browned meatballs back to the pot, cover, and simmer for 15 minutes until kabocha is tender and meatballs are cooked through. Add in fish tofu
5. Stir in cubed firm tofu and white miso paste. Simmer gently for 2-3 minutes without boiling to preserve the miso flavor. Taste and adjust seasoning with additional soy sauce if needed.
6. Ladle into bowls, garnish with reserved green onions, and serve hot.

Notes

For a vegetarian version, substitute ground pork with crumbled tempeh or mushrooms. Use low-sodium broth to control saltiness, as miso is salty.