Miso broth with vermicelli and shredded pork






Miso Vermicelli Soup Shredded Pork Pin

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Miso soup with vermicelli and shredded pork

Miso soup broth with vermicelli noodles, shredded pork and lots of fresh vegetables.
Prep Time15 mins
Cook Time4 hrs
Total Time7 hrs 15 mins
Course: Main Dish
Cuisine: Asian Inspired, Pork Dishes, Soups
Servings: 8


Shredded Pork

  • 1 tbsp olive oil
  • 1 pork shoulder roast
  • 2 cloves garlic crushed
  • 1/4 cup soy sauce
  • 1/2 cup rice vinegar
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1/4 cup brown sugar
  • 1/2 tsp chinese 5 spice
  • 1/2 tsp ground ginger

Miso Soup Broth

  • 8 cups chicken broth
  • 2 tbsp miso paste
  • 1 tbsp fish sauce
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 green onion halved
  • 1 garlic clove whole
  • 1 carrot quartered
  • 1/4 onion

Toppings - all optional

  • 4 cups cooked vermicelli noodles 1/2 cup per serving
  • 4 carrots julienned
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 2 jalapenos sliced
  • 1 bunch green onions sliced
  • 1 bunch cilantro chopped
  • 8 mushrooms sliced
  • 1 bag bean sprouts
  • sriracha
  • sesame oil
  • toasted sesame seeds


  • preheat oven to 300F.
  • In a dutch oven over medium/high heat add olive oil and sear the pork shoulder on all sides. set aside.
  • Add the remaining ingredients in the shredded pork list and bring to a simmer. Add back the pork and turn off the heat. Move to the oven and roast for 4 hours or until the pork shreds easily with a fork.
  • Over medium heat in a large pot add all the broth ingredients and bring to a boil, lower the heat and simmer for 1 hour. Remove the solids with a slotted spoon and allow to cool. Portion about 1 - 1/2 cups of broth into each container.
  • In a large bowl add the dry vermicelli noodles. Add enough boiling water to cover the noodles and allow to soak for 5 minutes. When the noodles are soft drain them and allow to cool. portion 1/2 cup of noodles into each container.
  • All topping ingredients are optional. slice all your veggies thin and add them raw. They will cook through when the soup is reheated at meal time!
  • When the pork is finished roasting, removed from the oven. Rest for 30 minutes and then shred with two forks,. Allow the pork to cool and Portion 4 oz into each container.
  • Allow the meals to cool to room temperature before adding lids and storing in the fridge. enjoy!



Yield: 8 Servings 4 oz pork, 1-1/2 cups broth, 1/2 cup vermicelli noodles.
  • Amount Per Serving:
  • Calories: 417
  • Total Fat: 9.6g
  • Saturated Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 3240mg
  • Carbohydrates: 34.8g
  • Fiber: 3g
  • Sugar: 12.2g
  • Protein: 16.3g

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