Tonjiru (Japanese Pork Miso Soup)
Tonjiru (Japanese Pork Miso Soup)
Ingredients
- 200 g pork belly, sliced into bite-sized pieces
- 150 g daikon radish, peeled and sliced into quarter rounds
- 100 g carrot, peeled and sliced into half moons
- 100 g burdock root, scraped, thinly sliced, and soaked in water
- 100 g konjac, sliced into thin strips and scored
- 50 g shiitake mushrooms, sliced
- 1 tablespoon sesame oil
- 1.5 L water
- 1 dashi packet
- 3-4 tablespoons miso paste
- as needed green onions, chopped, for topping
- as needed shichimi, for topping
Instructions
- 1
Prepare all ingredients: Slice 200g pork belly into bite-sized pieces. Peel and slice 150g daikon radish into quarter rounds. Peel and slice 100g carrot into half moons. Scrape the skin off 100g burdock root, then slice it thinly and soak in water for 5 minutes. Slice 100g konjac into thin strips and score it with a knife. Slice 50g shiitake mushrooms.
⏱️ 15 min
- 2
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the sliced pork belly and cook until it is lightly browned.
⏱️ 5 min
- 3
Add the daikon, carrot, drained burdock root, konjac, and shiitake mushrooms to the pot with the pork. Sauté the vegetables for a few minutes until they are slightly softened.
⏱️ 5 min
- 4
Pour in 1.5L of water and add 1 dashi packet to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer until all the vegetables become tender.
⏱️ 15 min - 5
Once the vegetables are tender, carefully remove the dashi packet from the soup. Take a small amount of the hot soup broth into a separate bowl and dissolve 3-4 tablespoons of miso paste in it. Then, add the dissolved miso mixture back into the pot and stir well to combine. Do not boil the soup after adding miso, as it can diminish its flavor.
⏱️ 5 min
- 6
Ladle the Tonjiru into serving bowls. Garnish with chopped green onions and a sprinkle of shichimi for extra flavor before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tonjiru (Japanese Pork Miso Soup)
- 200 g pork belly, sliced into bite-sized pieces
- 150 g daikon radish, peeled and sliced into quarter rounds
- 100 g carrot, peeled and sliced into half moons
- 100 g burdock root, scraped, thinly sliced, and soaked in water
- 100 g konjac, sliced into thin strips and scored
- 50 g shiitake mushrooms, sliced
- 1 tablespoon sesame oil
- 1.5 L water
- 1 dashi packet
- 3-4 tablespoons miso paste
- as needed green onions, chopped, for topping
- as needed shichimi, for topping
Instructions
- 1
Prepare all ingredients: Slice 200g pork belly into bite-sized pieces. Peel and slice 150g daikon radish into quarter rounds. Peel and slice 100g carrot into half moons. Scrape the skin off 100g burdock root, then slice it thinly and soak in water for 5 minutes. Slice 100g konjac into thin strips and score it with a knife. Slice 50g shiitake mushrooms.
⏱️ 15 min - 2
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the sliced pork belly and cook until it is lightly browned.
⏱️ 5 min - 3
Add the daikon, carrot, drained burdock root, konjac, and shiitake mushrooms to the pot with the pork. Sauté the vegetables for a few minutes until they are slightly softened.
⏱️ 5 min - 4
Pour in 1.5L of water and add 1 dashi packet to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer until all the vegetables become tender.
⏱️ 15 min - 5
Once the vegetables are tender, carefully remove the dashi packet from the soup. Take a small amount of the hot soup broth into a separate bowl and dissolve 3-4 tablespoons of miso paste in it. Then, add the dissolved miso mixture back into the pot and stir well to combine. Do not boil the soup after adding miso, as it can diminish its flavor.
⏱️ 5 min - 6
Ladle the Tonjiru into serving bowls. Garnish with chopped green onions and a sprinkle of shichimi for extra flavor before serving.
⏱️ 2 min