Japanese-style pork and vegetable soup

This delicious pork and vegetable soup is packed full of goodness and beautiful Japanese flavours that will leave you wanting more. The tender meat and noodles work perfectly together in this healthy Winter dish.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
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Japanese-style pork and vegetable soup
  • 2 teaspoon canola oil
  • 120 gram lean minced (ground) pork
  • 3 teaspoon instant dashi
  • 1 small_piece carrot (70g), cut into matchsticks
  • 1/2 small_piece brown onion (40g), sliced thinly
  • 60 gram green beans, trimmed, cut into
  • 3 centimetre lengths
  • 1 litre (4 cups) water
  • 50 gram small daikon, cut into matchsticks
  • 40 gram fresh shiitake mushrooms, stems removed, sliced thinly
  • 1 fresh small red thai chilli (serrano), sliced thinly
  • 60 gram dried rice stick noodles
  • 1 teaspoon sesame oil


Japanese-style pork and vegetable soup
  • 1
    Heat oil in a medium saucepan over medium heat; cook pork, stirring, for 5 minutes or until cooked.
  • 2
    Add dashi, carrot, onion, beans and the water; increase heat to high. Bring to the boil, then reduce heat; simmer for 3 minutes. Add daikon, mushroom and chilli, stir to combine; remove from heat.
  • 3
    Meanwhile, cook noodles in a medium saucepan of boiling water according to packet directions; drain.
  • 4
    Divide noodles between bowls; top with soup, then drizzle with sesame oil.


You could swap pork for chicken, if you like.

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