Seaweed and Pork Belly Soup with Okinawan Miso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Seaweed and Pork Belly Soup with Okinawan Miso take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seaweed and Pork Belly Soup with Okinawan Miso?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly, thinly sliced from drying out.

Can I substitute ingredients in Seaweed and Pork Belly Soup with Okinawan Miso?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seaweed and Pork Belly Soup with Okinawan Miso for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seaweed and Pork Belly Soup with Okinawan Miso?

Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes