| Fast Prep | Calorie Smart

miso hot pot

start to finish: 35 minutes | MAKES: 6 servings (1¾ cups each)

• 4 tsp. canola oil
• 12 oz. boneless pork loin roast, trimmed of fat and cut into 1-inch cubes
• ¾ cup chopped red sweet pepper
• ½ cup chopped onion
• 1 Tbsp. grated fresh ginger
• 2 cloves garlic, minced
• ¼ tsp. black pepper
• 8 cups water
• ¼ cup red miso paste
• 1 10- to 12-oz. pkg. frozen shelled edamame
• 4 cups thinly sliced savoy cabbage
• 2 to 3 medium radishes, very thinly sliced

1. In a 4-qt. pot heat 2 tsp. of the oil over medium-high heat. Add pork; cook until browned, stirring occasionally. Remove pork. Drain off any fat.

2. In the same pot cook sweet pepper and onion in the remaining 2 tsp. oil over medium heat 5 minutes, stirring occasionally. Add ginger, garlic, and black pepper; cook and stir 30 seconds more. Add 7 cups of the water. In a bowl gradually whisk the remaining 1 cup water into the miso paste. Add to pot and bring to boiling.

3. Add edamame and the pork. Return to boiling; reduce heat. Simmer, covered, 3 minutes. Stir in cabbage. Cook 2 minutes more, stirring occasionally. Serve topped with radish slices.

PER SERVING: 216 cal., 9 g fat (1 g sat. fat), 39 mg chol., 486 mg sodium, 14 g carb., 5 g fiber, 6 g sugars, 20 g pro.

ALL ABOUT MISO

This protein-rich Japanese staple is a fermented soybean paste that adds an intense, savory flavor to foods. Miso is a good source of essential minerals, folic acid, B vitamins, and vitamins E and K. Most commonly found in red and white varieties, miso is in the natural foods section of large supermarkets or at Asian foods stores.