Inspired by two Thai soups, this meat and vegetable soup is citrusy, tangy and salty with heat from ginger and finger chilies.
Cook time: 1 hour 10 minutes
Servings: 4 people
Pork, lemongrass, chili and tomato soup
Pork and vegetable soup
Pork, tofu and dumpling soup
Here is a hearty soup that I cooked in the two-liter rice cooker and steamer basket that came with it.
Cook time: 18 minutes
Servings: 4 people
Kimchi soup with pork and tofu
It’s not jjigae (which is a stew) and it’s not traditional Korean kimchi soup either. The heat is milder, there’s a subtle sweetness and the soup base is decidedly Japanese.
Cook time: 40 minutes
Servings: 3 people
Pork ribs and vegetable soup (nilagang tadyang ng baboy)
Boiled pork ribs, sweet corn, bok choy, potatoes and squash make a chunky soup that, in the Philippines, it is eaten as a main course with rice. Best enjoyed with a mixture of fish sauce and calamansi juice for dipping.
Cook time: 1 hour 30 minutes
Servings: 4 people
Pork and vegetable miso soup (tonjiru / butajiru)
If you think that authentic miso soup should have only three solid ingredients — tofu, wakame and scallions — you might be in for a surprise. There are so many other ingredients that can be added to miso soup. Tofu is not even always a must.
Cook time: 40 minutes
Servings: 4 people
Thai cabbage rolls
Pork and shrimp stuffed cabbage rolls are simmered in bone broth flavored with lemongrass, garlic, galangal, chilies and freshly squeezed lime juice. Delightfully refreshing! And filling too.
Cook time: 40 minutes
Servings: 4 people
Pork bone and radish soup
Chunks of pork are boiled with salt, and cubed white radish (and, optionally, sweet corn) is added to make a deceptively simple soup that is warming and comforting.
Cook time: 1 hour 30 minutes
Servings: 4 people