Tonjiru (Japanese Pork Miso Soup)
Tonjiru (Japanese Pork Miso Soup)
Ingredients
- 100 g pork slices
- 80 g daikon, quartered slices
- 40 g carrot, sliced
- 80 g burdock root, shaved or thinly sliced
- 1/2 pack shimeji mushrooms
- 1/4 onion, thinly sliced
- 1/2 Japanese leek, chopped
- 1 teaspoon grated ginger
- 600 ml water
- 1 piece kombu, about 5 cm / 2 in
- 2 1/2 tablespoons miso, to 3 tablespoons
- 1 pinch salt
- 1 oil, as needed
Instructions
- 1
Heat a little oil in a pot. Lightly season the pork slices with salt and sauté until the color changes.
⏱️ 3 min
- 2
Add all the prepared vegetables (daikon, carrot, burdock root, shimeji mushrooms, onion, Japanese leek) and the grated ginger to the pot with the pork.
⏱️ 2 min
- 3
Pour in the water and add the kombu piece to the pot.
⏱️ 1 min
- 4
Cover the pot, bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the vegetables are very tender.
⏱️ 20 min
- 5
Carefully remove the kombu from the soup.
⏱️ 1 min
- 6
Turn off the heat. Add the miso to the soup and stir until it is completely dissolved.
⏱️ 2 min
- 7
Taste the soup and adjust with more miso if needed to suit your preference. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tonjiru (Japanese Pork Miso Soup)
- 100 g pork slices
- 80 g daikon, quartered slices
- 40 g carrot, sliced
- 80 g burdock root, shaved or thinly sliced
- 1/2 pack shimeji mushrooms
- 1/4 onion, thinly sliced
- 1/2 Japanese leek, chopped
- 1 teaspoon grated ginger
- 600 ml water
- 1 piece kombu, about 5 cm / 2 in
- 2 1/2 tablespoons miso, to 3 tablespoons
- 1 pinch salt
- 1 oil, as needed
Instructions
- 1
Heat a little oil in a pot. Lightly season the pork slices with salt and sauté until the color changes.
⏱️ 3 min - 2
Add all the prepared vegetables (daikon, carrot, burdock root, shimeji mushrooms, onion, Japanese leek) and the grated ginger to the pot with the pork.
⏱️ 2 min - 3
Pour in the water and add the kombu piece to the pot.
⏱️ 1 min - 4
Cover the pot, bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the vegetables are very tender.
⏱️ 20 min - 5
Carefully remove the kombu from the soup.
⏱️ 1 min - 6
Turn off the heat. Add the miso to the soup and stir until it is completely dissolved.
⏱️ 2 min - 7
Taste the soup and adjust with more miso if needed to suit your preference. Serve hot.
⏱️ 1 min