Experience the ultimate comfort with this traditional Pig’s Feet Soup, a deeply nourishing dish steeped in island culture. Often served as a restorative meal. This recipe balances tender, slow-cooked meat with the rich, savory notes of miso, kombu, and crisp daikon.
Follow these detailed preparation steps to master this local favorite in your own kitchen. For those interested in the history of traditional ingredients like miso and their role in wellness, you can learn more about these fermented superfoods to better understand the nutritional benefits behind this time-honored soup.
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Pig’s Feet Soup
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 67kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 415mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 78IUVitamin B1: 0.04mgVitamin B5: 0.4mgVitamin C: 13mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!
How much shaoxing wine and palm sugar is used in this recipe. It only says 1.
1 TB each. Ingredients updated, Thanks
What type of kelp to get? My mother was from Okinawa and used long dried seaweed from there. It seemed to taste different from Japan.