Seaweed and Pork Belly Soup with Okinawan Miso

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing soup featuring tender pork belly and nutrient-rich seaweed simmered in a miso broth inspired by Okinawan flavors. This Japanese-inspired soup recipe, ready in about 35 minutes, pairs pork belly, thinly sliced, dried wakame seaweed, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Japanese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 tbsp dried wakame seaweed in 1 cup warm water for 10 minutes until rehydrated, then drain and chop roughly.
  2. Step 2: In a medium pot, bring 4 cups water to a gentle boil over medium heat. Add 8 oz thinly sliced pork belly and 1 tsp grated ginger, simmer for 10 minutes until the pork is tender.
  3. Step 3: Stir in 3 tbsp Okinawan-style miso paste, whisking well to dissolve completely into the broth.
  4. Step 4: Add the chopped wakame seaweed to the pot and simmer for another 3 minutes until heated through.
  5. Step 5: Remove from heat and garnish with 2 tbsp chopped green onions before serving hot.

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