Fermenting soybeans with salt and a particular fungus knows as kōji results in this traditional Japanese soup known as miso. It provides a base with an incredible depth of flavour for soups such as this one.
1.Bring dashi to the boil in medium saucepan. Add pork and beans; return to the boil. Reduce heat; simmer, uncovered, 2 minutes.
2.Place miso in small bowl; gradually add 1 cup of the hot dashi, stirring, until miso dissolves. Add to saucepan; stir to combine. Bring to the boil; remove immediately from heat. Stir in juice.
3.Serve soup sprinkled with onion.
Don’t overcook the soup after the miso is added or some of the delicate flavour will be lost. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 10cm (4 inches) in length will yield 2 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 2 teaspoons of juice used in this recipe.