Okinawan-style Miso Soup with Pork Tripe

Ingredients

In this adaptation, the traditional Bulgarian Škembe čorba is transformed into an Okinawan-style Miso Soup. The original dish typically includes ingredients like tripe, garlic, and paprika, while the Okinawan version incorporates miso, ginger, and Okinawan vegetables. The flavors are adjusted to suit the Okinawan cuisine, resulting in a soup that is both comforting and uniquely Okinawan. We alse have the original recipe for Škembe čorba, so you can check it out.

• 500g (1.1 lb) pork tripe, cleaned and sliced 500g (1.1 lb) pork tripe, cleaned and sliced
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 3 tablespoons miso paste 3 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) sliced Okinawan sweet potatoes 1 cup (150g) sliced Okinawan sweet potatoes
• 1 cup (150g) sliced bitter melon 1 cup (150g) sliced bitter melon
• 1 cup (150g) sliced goya (bitter gourd) 1 cup (150g) sliced goya (bitter gourd)
• 1 cup (150g) sliced daikon radish 1 cup (150g) sliced daikon radish
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the dashi broth to a simmer over medium heat.
2. 2.
   Add the pork tripe to the pot and cook for 30 minutes, or until tender.
3. 3.
   In a small bowl, whisk together the miso paste, soy sauce, grated ginger, and minced garlic until well combined.
4. 4.
   Add the miso mixture to the pot and stir until the miso is fully dissolved.
5. 5.
   Add the Okinawan sweet potatoes, bitter melon, goya, and daikon radish to the pot. Simmer for an additional 10 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with sliced green onions.

Treat your ingredients with care...

• Pork tripe — Ensure the tripe is thoroughly cleaned before slicing and cooking.
• Okinawan sweet potatoes — Peel and slice the sweet potatoes into thin rounds for even cooking.
• Bitter melon and goya — Remove the seeds and pith before slicing to reduce bitterness.
• Daikon radish — Peel and slice the radish into thin rounds for a tender texture.
• Green onions — Use both the white and green parts for added flavor and visual appeal.

Tips & Tricks

• For a spicier kick, add a small amount of Okinawan chili pepper to the soup.
• Adjust the thickness of the soup by adding more or less miso paste according to personal preference.
• If pork tripe is not available, substitute it with beef tripe or tofu for a vegetarian version.
• Serve the soup with a side of steamed rice for a more substantial meal.
• Experiment with different Okinawan vegetables such as luffa or snake gourd for added variety.

Serving advice

Serve the Okinawan-style Miso Soup with Pork Tripe hot in individual bowls. Accompany it with a side of steamed rice and garnish with additional sliced green onions for a burst of freshness.

Presentation advice

Present the soup in traditional Okinawan ceramic bowls to showcase the vibrant colors of the ingredients. Sprinkle some sesame seeds on top for added visual appeal.