Pork Miso Soup with Napa Cabbage

Heat sesame oil in a large pot or Dutch oven over medium heat. Add ginger and garlic and cook for 30 seconds until fragrant.

Add the sliced pork and cook until browned, about 5 minutes.

Add the carrots and shiitake mushrooms and cook for another 3-5 minutes, until slightly softened.

Pour in the dashi stock and bring to a simmer. Reduce heat and simmer for 15 minutes.

Add the napa cabbage and tofu (if using) to the pot and simmer for another 5 minutes, or until the cabbage is tender.

In a small bowl, whisk together the miso paste and a few tablespoons of the hot soup broth until smooth. This prevents clumping.

Stir the miso mixture and soy sauce into the soup. Do not boil the soup after adding the miso, as it can affect the flavor.

Ladle the soup into bowls and garnish with chopped green onions. Serve immediately.