Hearty Japanese-Style 16-Bean Miso Soup with Pork and Sesame Wakame (Made Easy with Hondashi)

Instructions

1. 1

   Rinse and soak the beans: rinse 3 cups dried beans under cold water. Cover with plenty of cold water and soak 6–8 hours or overnight. If short on time, quick-soak: put beans in pot, cover with water, bring to a boil 2 minutes, turn off, let sit 1 hour, then drain.

2. 2

   Start the beans: place the soaked, drained beans in a large pot and add 9 cups fresh water. Bring to a gentle boil, skim any foam, then reduce to a simmer. Partially cover and simmer until beans are tender, about 50–70 minutes. Add hot water if needed to keep beans covered.

3. 3

   Prepare hondashi: dissolve 1½–2 tsp hondashi in 1 cup hot water and set aside to add later for extra umami.

4. 4

   Cook the pork: while beans simmer and near the end, heat 1 tbsp roasted sesame oil in a skillet over medium-high. Lay pork belly slices in a single layer (work in batches if needed). Season lightly with a little soy. Sauté until edges brown and fat lightly renders. Toward the end, add 1 tbsp mirin and 1 tbsp soy and let it glaze briefly. Remove pork and keep warm.

5. 5

   Make sesame slurry: in a small bowl whisk 1–2 tbsp sesame paste (or 1 tbsp toasted sesame seeds) with a few tablespoons of hot bean broth until smooth. Stir in remaining 1 tbsp roasted sesame oil and remaining ½ tbsp mirin.

6. 6

   Add hondashi and wakame: when beans are tender, stir in the prepared hondashi solution and the rehydrated wakame. Simmer gently 2–3 minutes to meld flavors.

7. 7

   Add miso (important): reduce heat to low. Ladle about 1 cup hot broth into a bowl, dissolve 4–5 tbsp miso there, then gently return the miso mixture to the pot and stir. Do not boil after adding miso — heat only gently.

8. 8

   Finish seasoning: stir in the sesame-mirin slurry, 2–3 tbsp soy sauce to taste, and a pinch of sugar or a splash of your sweet rice vinegar if you like a touch of brightness. Warm 1–2 minutes on very low (no boiling). Taste and adjust salt/soy/miso as needed.

9. 9

   Serve: ladle the bean-miso soup into bowls. Arrange 4–5 slices of the cooked pork belly on top of each bowl or place on a small plate alongside for people to add. Garnish with sliced scallions, a sprinkle of toasted sesame seeds, and a light drizzle of roasted sesame oil or a small dot of bachan’s sauce.

10. 10

    Reheat/leftovers: soup thickens as it cools — add hot water or extra dashi when reheating and re-season to taste.