There is something so very comforting about Pig’s Feet Soup. Stories I have heard say that this was a dish new mom’s would be served to cleans their bodies and prepare them for motherhood.
I love this version with the familiar flavors of Japanese and Okinawan ingredients of miso, kombu and daikon.
Pig’s Feet Soup
- 3 lbs pig's feet, 2 ½-inch pieces
- 12 c. water, as needed
- 4 stalks green onion, tied into a knot
- 3 inches ginger, peeled, crushed
- 6 cloves garlic, crushed
- 5 pc. star anise
- 2 TB white miso (fermented soy bean paste)
- 2 cubes, fermented bean curd
- 1 1/2 TB Aloha shoyu
- 1 1/2 TB oyster sauce
- 1 TB Shoaxing wine
- 1 TB palm sugar
- salt and white pepper to taste
- 3 oz nishime kombu (dried narrow seaweed), soaked, tied in knots
- 6 dried shiitake mushrooms, soaked, stems removed, quartered
- 1 medium onion, diced
- 1 large daikon (white radish), peeled, 1-inch cubes
- In a large saucepot over medium high heat, combine pig's feet, water, green onion, ginger, garlic and star anise.
- Bring to a boil. Lower heat and simmer 1 1/2 – 2 hours.
- Strain; returning broth to saucepot.
- Discard green onion, ginger, garlic and anise.
- Skim off any skum and oil.
- Into pot; stir in miso, bean surd, soy sauce, oyster sauce, wine, sugar, salt and pepper.
- Return pig’s feet to pot along with remaining ingredients.
- Simmer 30-40 minutes; until kombu and daikon are cooked through and pig’s feet is tender.
- Taste for seasoning.
How To Serve:
- Serves 8.