Tonjiru (Japanese Pork Miso Soup)
Tonjiru (Japanese Pork Miso Soup)
Ingredients
- 4 shiitake mushrooms, fresh or dried, stemmed and sliced
- 1 cup daikon radish, peeled and cut into 1/2-inch thick half-moons
- 1 cup carrots, peeled and cut into 1/2-inch thick half-moons
- 8 ounces pork belly, thinly sliced into 1-inch pieces
- 3 green onions, chopped, white and light green parts separated from dark green parts
- 1/4 teaspoon salt, plus more as needed
- 4 cups water
- 1/4 cup miso paste, or to taste
- 1 block firm tofu, 14-ounce, drained and cut into 1/2-inch cubes
- 2 tablespoons chives, freshly chopped, for garnish (optional)
- 4 ounces konnyaku, cut into bite-sized pieces (optional)
Instructions
- 1
Prepare all ingredients: slice shiitake mushrooms, cut daikon and carrots into half-moons, slice pork belly, chop green onions (separating white/light green from dark green), and cube tofu. If using konnyaku, cut it into bite-sized pieces.
⏱️ 10 min
- 2
Begin the Kasane-ni layering technique. In a large, heavy-bottomed pot, arrange the chopped shiitake mushrooms evenly on the bottom.
⏱️ 2 min
- 3
Next, layer the chopped daikon radish over the shiitake mushrooms.
⏱️ 1 min
- 4
Follow with a layer of chopped carrots on top of the daikon.
⏱️ 1 min
- 5
Arrange the sliced pork belly over the carrots.
⏱️ 1 min
- 6
Add the white and light green parts of the chopped green onions (and konnyaku if using) on top of the pork belly.
⏱️ 1 min
- 7
Sprinkle 1/4 teaspoon of salt evenly over the layered ingredients.
⏱️ 1 min
- 8
Cover the pot tightly with a lid. Place the pot over medium-low heat and cook for 10-15 minutes, or until the vegetables are softened and the pork is cooked through. Do not stir during this phase; allow the ingredients to steam and release their natural liquids.
⏱️ 15 min
- 9
Once the ingredients are soft and a small amount of liquid has accumulated at the bottom of the pot, carefully add 4 cups of water. Bring the mixture to a gentle boil over medium-high heat.
⏱️ 5 min
- 10
Reduce heat to low, cover the pot, and simmer for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 11
Remove the pot from the heat. In a small bowl, scoop out a ladleful of the hot broth and dissolve the miso paste in it until smooth. Pour the dissolved miso back into the pot and stir gently to combine.
⏱️ 3 min
- 12
Add the cubed tofu to the soup. Return the pot to very low heat and warm gently for 2-3 minutes, but do not let the soup boil after adding the miso, as boiling can diminish its flavor and beneficial properties. Stir gently with chopsticks or a spoon to distribute the tofu.
⏱️ 3 min
- 13
Taste and adjust seasoning with additional salt if needed. Ladle the Tonjiru into individual serving bowls. Garnish with the dark green parts of the chopped green onions and fresh chives, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tonjiru (Japanese Pork Miso Soup)
- 4 shiitake mushrooms, fresh or dried, stemmed and sliced
- 1 cup daikon radish, peeled and cut into 1/2-inch thick half-moons
- 1 cup carrots, peeled and cut into 1/2-inch thick half-moons
- 8 ounces pork belly, thinly sliced into 1-inch pieces
- 3 green onions, chopped, white and light green parts separated from dark green parts
- 1/4 teaspoon salt, plus more as needed
- 4 cups water
- 1/4 cup miso paste, or to taste
- 1 block firm tofu, 14-ounce, drained and cut into 1/2-inch cubes
- 2 tablespoons chives, freshly chopped, for garnish (optional)
- 4 ounces konnyaku, cut into bite-sized pieces (optional)
Instructions
- 1
Prepare all ingredients: slice shiitake mushrooms, cut daikon and carrots into half-moons, slice pork belly, chop green onions (separating white/light green from dark green), and cube tofu. If using konnyaku, cut it into bite-sized pieces.
⏱️ 10 min - 2
Begin the Kasane-ni layering technique. In a large, heavy-bottomed pot, arrange the chopped shiitake mushrooms evenly on the bottom.
⏱️ 2 min - 3
Next, layer the chopped daikon radish over the shiitake mushrooms.
⏱️ 1 min - 4
Follow with a layer of chopped carrots on top of the daikon.
⏱️ 1 min - 5
Arrange the sliced pork belly over the carrots.
⏱️ 1 min - 6
Add the white and light green parts of the chopped green onions (and konnyaku if using) on top of the pork belly.
⏱️ 1 min - 7
Sprinkle 1/4 teaspoon of salt evenly over the layered ingredients.
⏱️ 1 min - 8
Cover the pot tightly with a lid. Place the pot over medium-low heat and cook for 10-15 minutes, or until the vegetables are softened and the pork is cooked through. Do not stir during this phase; allow the ingredients to steam and release their natural liquids.
⏱️ 15 min - 9
Once the ingredients are soft and a small amount of liquid has accumulated at the bottom of the pot, carefully add 4 cups of water. Bring the mixture to a gentle boil over medium-high heat.
⏱️ 5 min - 10
Reduce heat to low, cover the pot, and simmer for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 11
Remove the pot from the heat. In a small bowl, scoop out a ladleful of the hot broth and dissolve the miso paste in it until smooth. Pour the dissolved miso back into the pot and stir gently to combine.
⏱️ 3 min - 12
Add the cubed tofu to the soup. Return the pot to very low heat and warm gently for 2-3 minutes, but do not let the soup boil after adding the miso, as boiling can diminish its flavor and beneficial properties. Stir gently with chopsticks or a spoon to distribute the tofu.
⏱️ 3 min - 13
Taste and adjust seasoning with additional salt if needed. Ladle the Tonjiru into individual serving bowls. Garnish with the dark green parts of the chopped green onions and fresh chives, if desired.
⏱️ 2 min