Creamy Hokkaido Bacon Stew

2 servings Prep: 15 min Cook: 35 min 520 cal/serving ★★★★★

A Japanese-inspired comfort stew with crispy bacon, tender potatoes, and kale in a creamy miso-butter broth. Warming, rich, and deeply satisfying.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot (drain excess if needed).
Sauté aromatics: Add butter to the pot. Once melted, add onion and cook for 3-4 minutes until softened. Add garlic and ginger, cook for 1 minute until fragrant.
Add vegetables: Add potato cubes and carrots. Stir to coat in the bacon fat and butter. Cook for 3-4 minutes, stirring occasionally.
Build the broth: Pour in chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 15-18 minutes until potatoes and carrots are tender when pierced with a fork.
Make it creamy: In a small bowl, whisk together miso paste with a few tablespoons of the hot broth until smooth (this prevents lumps). Pour the miso mixture back into the pot along with the milk (or cream), soy sauce, and sugar. Stir well.
Add greens: Add the chopped kale (and frozen corn/peas if using). Simmer for 4-5 minutes until kale is wilted and tender.
Finish: Return most of the crispy bacon to the pot (save some for garnish). Taste and adjust seasoning with salt and pepper. The stew should be creamy but still soupy - if it’s too thick, add a splash of stock or water.
Serve: Ladle into bowls and garnish with reserved bacon, sliced green onions, and sesame seeds if using.

Milk vs cream: Milk works perfectly and keeps it lighter. Use heavy cream if you want extra richness, but it’s not necessary.
Miso variety: White miso (shiro) is milder and sweeter; red miso (aka) is deeper and saltier. Both work great.
Potato tip: Cut potatoes evenly so they cook at the same rate. Don’t make them too small or they’ll fall apart.
Greens swap: Spinach, chard, or savoy cabbage work well instead of kale. Adjust cooking time accordingly.
Make it richer: Add a splash of roasted sesame oil at the end for extra depth.
Storage: Keeps 3-4 days in the fridge. May thicken when stored - add a splash of stock when reheating.
Meal prep: This reheats beautifully and tastes even better the next day.