Go Back
+ servings
Japanese Pork and Napa Cabbage Soup served in a white bowl.
Print

Japanese Pork and Napa Cabbage Soup

This easy and comforting Japanese napa cabbage soup consisting of thinly sliced pork belly and napa cabbage simmered in a dashi broth will leave you feeling warm and cozy all winter long!
Course Soup
Cuisine Japanese
Keyword napa cabbage in soup, napa cabbage soup, pork and cabbage soup, pork belly soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 399kcal

Ingredients

  • 1 lbs Thinly Sliced Pork Belly about 1/8 inch thickness
  • 4-6 Leaves Napa aka Chinese Cabbage
  • 3-4 Cups Dashi will depend on the pot size you use
  • 1 Inch Ginger
  • 1/2 tsp Salt
  • 2 tbsp Japanese Sake
  • 1 1/2 tbsp Ponzu

Instructions

  • Gather all the ingredients.
  • Make 3 cups of dashi (how to make dashi here). Note - you can skip and substitute with water but will alter taste.
  • Slice ginger slices and set aside.
  • In a mixing bowl, add sliced ginger, salt, Dashi, Japanese sake and Ponzu. Mix well and set aside.
  • Prepare napa cabbage by washing and cutting into 1 inch pieces. Once cut, pack into a 1.5 quartz stovetop pot as shown below.
  • Pour over soup base and from step 4) into 1.5 quartz stovetop pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover and cook for 5-7 minutes until done to liking (we prefer our napa cabbage on the softer side).
  • Add in sliced pork belly and cook for 2-4 minutes (time will vary depending on the thickness of pork belly).
  • Transfer to a serving bowl and enjoy the soup hot!

Video

Nutrition

Calories: 399kcal | Carbohydrates: 2g | Protein: 7g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 55mg | Sodium: 445mg | Potassium: 214mg | Fiber: 1g | Vitamin A: 89IU | Vitamin C: 8mg | Calcium: 22mg