Name: Garlic Scallion Japanese Pork Miso Style Soup with zucchini
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb thinly sliced pork tenderloin or pork loin; 4 cups low-sodium broth and 2 cups cooked rice or noodles; 2 cups zucchini, half-moon sliced; 1 tablespoon neutral oil; 2 tablespoons Kikkoman soy sauce; 1 1/2 tablespoons Marukan rice vinegar; 1 teaspoon toasted sesame oil; 2 cloves garlic, finely chopped; 1 teaspoon sugar, optional; 2 scallions, thinly sliced; 1 sheet nori, cut into strips, optional; 1 teaspoon sesame seeds

Garlic Scallion Japanese Pork Miso Style Soup with zucchini

Garlic Scallion Japanese Pork Miso Style Soup with zucchini is an easy Japanese-style recipe made for home cooks. It uses pork, zucchini, garlic scallion soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings

Prep Time12 minutes

Cook Time18 minutes

Total Time30 minutes

Why this Japanese recipe works

Garlic Scallion Japanese Pork Miso Style Soup with zucchini is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses pork, zucchini, and garlic scallion soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

Cookware: medium saucepan and ladle
Heat: gentle simmer
Total time: 30 minutes

Quick answer

Keep soup at a gentle simmer after adding miso-style seasoning so the broth stays smooth and savory. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

What you need

1 lb thinly sliced pork tenderloin or pork loin

4 cups low-sodium broth and 2 cups cooked rice or noodles

2 cups zucchini, half-moon sliced

1 tablespoon neutral oil

2 tablespoons Kikkoman soy sauce

1 1/2 tablespoons Marukan rice vinegar

1 teaspoon toasted sesame oil

2 cloves garlic, finely chopped

1 teaspoon sugar, optional

2 scallions, thinly sliced

1 sheet nori, cut into strips, optional

1 teaspoon sesame seeds

How to make it

Minute 0-5, cutting board and knife: pat the pork dry and slice it thinly. Prepare zucchini and keep toppings separate.

Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 2 cloves garlic, finely chopped, and sugar. Add sweet chili sauce if using it.

Minute 8-10, medium saucepan and ladle: preheat over gentle simmer. Add neutral oil only after the pan is hot.

Minute 10-18, medium saucepan and ladle: cook the pork until lightly browned. Cook pork until it reaches 145 F, then let it rest for 3 minutes.

Minute 18-22, medium saucepan and ladle: add zucchini and cook until hot and crisp-tender, stirring every minute.

Minute 22-26, medium saucepan and ladle: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.

Minute 26-30, serving bowl or plate: ladle the soup over rice or noodles and top with scallions. Taste and add a few drops of rice vinegar if it needs brightness.

Make it yours

Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.

Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.

Keep nori dry until serving so it stays crisp.

For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

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