Pork and Kimchi Miso Soup

Serves 6
Time 3 hours


Stock base 

2 litres water

1 x 500g-1kg ham hock

2 pieces of kombu


1-inch ginger, peeled cut into matchsticks

3 cloves garlic, peeled and roughly chopped

½ brown onion, finely diced

1 carrot, peeled and diced 

1 tbsp extra virgin olive oil 

Salt & pepper

2 pieces Kombu

½ wombok, finely sliced 

1 heaped tbsp gochujang

1 heaped tbsp miso paste

⅓ cup kimchi 

1 tbsp sweet soy

1 tbsp vinegar

500g firm tofu, cut into approx 2cm cubes 

1 bunch coriander, finely chopped

4 spring onions, finely sliced


Boil the ham hock in the water with 2 pieces of kombu for 2 hours or until tender. 

3 hoursIn a hot pot over medium heat sweat onion, carrot, ginger and garlic in extra virgin olive oil. Season with a pinch of salt and pepper. 

Add the kombu to the vegetables with the wombok and sweat down for a few minutes. Add gochujang, miso, kimchi, sweet soy and vinegar. Stir and wilt the vegetables for a few minutes before adding the stock. Bring to the boil. 

Meanwhile, shred the pork and dice the tofu. Once the broth has come up to the boil add the tofu and pork. Stir through the coriander and spring onion, bring up to the boil and serve.