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Pig-Feet-Soup

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3.43 from 7 votes

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.
Posted By: Deirdre K Todd
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Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Course Soup
Cuisine Japanese
Servings 8 Servings.

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.
Keyword pig feet soup, flavors, miso, kombu, daikon
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