Miso stew is one of the comfort food I regularly make. It’s perfect for lunch box, and the leftover can be served as a noodle dipping sauce like Japanese tsukemen.
Since Curry Boy needs to go to office 2-3 days a week, but there is nothing nearby his office, only a fish n chip takeaway shop and a small supermarket. I don’t want him to eat fast food or microwave food all the time, so I make this miso pork stew (or sometimes make it vegan) once a week.
One-Pot-No-Mess Miso Stew
What I love about this miso stew is it requires only handy and humble ingredients, all put into one pot without any mess. Here are some details of each opponent.
Meat: Instead of fresh meat, I use only frozen diced pork. No need to prep or wash one more chopping board. Open the package, pour the pork into the pot, easy-peasy.
Veggies: Potato and carrot are always a classic combination. You can try other root vegetables like sweet potato, pumpkin. I also added cabbage for more nutrients intake.
Lentils: Please, don’t skip lentils. It’s a great source of protein, fibre and vitamin B6. Remember, animal products don’t have fibre, vegetables do. Also, lentils add natural sweetness to the stew. It really makes a difference.
Tips 1: Use a Big Casserole Pot to Cook Miso Stew
To make sure there’s enough space to cook for a large quantity – for next day lunch as well, I used a ⌀30cm casserole pot to cook.
First, it transfers heat quickly and evenly, to give a nice sear to the pork and veggies; Second, it can hold the water, avoiding excessive evaporation; Third, the whole pot can go right into the fridge, next day you just heat it up, no mess, wash less.
Tips 2: Enjoy the leftover with Cooked Noodles, Like Tsukemen
I like to store dried noodles in the cupboard. When I have leftover like this stew, I’ll just boil some noodles(usually thick rice noodles), pop it into the pot, mix everything together, and eat like it as a tsukemen. Because the leftover became thick and rich (with lentils further dissolved), the sauce can cling on the noodles, just like tsukemen! So yummy!
Now, let’s dive into the recipe.
Ingredients
Serves: 4
- 300 g frozen diced pork
- 2 big potatos (diced)
- 2 carrots (diced)
- 150 g cabbage (chopped)
- 80 g yellow lentils (mung dahl)
- 1 leek (sliced)
- few sliced ginger
- 1 clove minced garlic
- Soup
- 800 ml water
- 1 tbsp miso
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp soy sauce
- ½ tsp salted vegetable bouillon powder
- salt and pepper to taste
How to Make A Humble Miso Stew with Pork and Potato
- Heat some oil in a big pot, stir fry ginger, garlic and leek until fragrant.
- Add in pork, potato and carrot, give little salt and pepper for seasoning. Let it cook a bit, even the bottom got little burnt is ok.
- Now add cabbage, lentil, all the soup ingredients, bring to boil then simmer for 15-20 mins, until lentil is soft. Have a taste, season more if needed, serve hot.
More Stew Recipes Like This One
- 【One Pot】Smoky Paprika Sausage and Lentils Stew
- Borlotti Beans and Sausages Stew in One Pot
- Kidney Beans Stew with IKEA Meatball
