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5 from 1 vote

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.
Prep Time15 mins
Active Time2 hrs 40 mins
Total Time2 hrs 55 mins
Course: Soup
Cuisine: Japanese
Keyword: pig feet soup, flavors, miso, kombu, daikon
Yield: 8 Servings.
Author: Deirdre K Todd


  • 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.