Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Without using a cutting board, hold half an eggplant with one hand and slice it thinly into rounds directly into the lacquer bowl.
Watch out
When slicing vegetables directly in hand, angle the blade away or mind your fingers
otherwise you may cut yourself
Hold half a green bell pepper in hand, remove the stem and seeds with a knife, cut into chunks directly into the lacquer bowl.
Watch out
Hold the pepper firmly when removing the stem
otherwise it may slip and cause a knife cut
Hold the carrot in hand and shave thin diagonal slices directly into the bowl.
Watch out
Carrots are hard, so apply steady slow pressure when shaving
otherwise the knife may slip and hurt your fingers
Thoroughly wash your hands with soap after handling raw pork to prevent cross-contamination. Never touch cooked food or fresh ingredients right after handling raw meat; otherwise cross-contamination will occur.
Tear or slice 50g of sliced pork belly into bite-sized pieces and place them on top of the vegetables in the bowl.
Watch out
Separate the pork slices when laying them down
otherwise they will clump together in the pot and cook unevenly
Transfer all prepared ingredients (0.5 eggplant, 0.5 green pepper, 0.25 carrot, 50g pork belly) from the bowl into the saucepot.
Watch out
Keep the bowl close to the pot when pouring
otherwise ingredients may spill out
Ladle 250ml of fresh water into the same lacquer bowl, then pour it all into the pot.
Watch out
Measuring water using the serving bowl ensures exact portioning
otherwise adding too much water dilutes the soup
Turn on the gas stove to medium heat and heat the pot until the water comes to a rolling boil.
local_fire_departmentmedium heat, about 1 minuteWatch out
Position the handle safely while heating
otherwise knocking into it may spill boiling water and cause burns
Scoop 1.5 tbsp of miso paste using a whisk or miso strainer and stir it into the boiling broth until completely dissolved.
local_fire_departmentmedium heat, about 40 secondsWatch out
Whisk the miso thoroughly
otherwise undissolved lumps will create overly salty bites
Crack 1 egg into the empty lacquer bowl and set aside.
Watch out
Crack the egg into a bowl first to check freshness
otherwise a bad egg directly added will ruin the entire soup
Gently slide the egg into the boiling miso soup and simmer on medium-low heat without stirring or skimming, until the white is fully set into a poached egg, egg yolk is soft, and pork and vegetables are tender.
local_fire_departmentmedium-low heat, about 1 minute 10 secondsWatch out
Do not stir vigorously after adding the egg
otherwise the white will break apart and make the soup cloudy
Turn off the heat and use a ladle to transfer the pork, eggplant, green pepper, carrot, poached egg, and rich broth into the lacquer bowl.
Watch out
Handle carefully as the pot and broth are extremely hot
otherwise hot splashes may cause scalds
Neatly arrange the ingredients on top using chopsticks, place the bowl on a serving tray with chopsticks on the side, and serve hot.
Watch out
If the rim of the bowl has soup drips, wipe it clean before serving.
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