Tonjiru (Pork miso soup). Tonjiru is a savory pork and vegetable miso soup with an excellent source of B vitamins, fiber, and minerals and it's nourishing and oh-soul-fulfilling! I've previously shared my Basic Tofu Miso Soup recipe and today I'd like to share my favorite miso soup recipe called Tonjiru (豚汁), literally meaning. Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables.
This tonjiru recipe combines miso soup with sliced pork and root vegetables for a hearty and filling soup meal that is quick and easy to prepare.
Warm yourself up during the winter with this easy tonjiru pork soup recipe.
Combining flavorful ingredients like pork belly and shiitake mushrooms with classic Japanese seasonings like mirin and dashi, this hearty tonjiru soup will delight friends and family when you whip it up in your home kitchen.
You can cook Tonjiru (Pork miso soup) using 11 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Tonjiru (Pork miso soup)
- Prepare 200 g of thinly sliced pork belly.
- It's 200 g of daikon radish.
- It's 100 g of carrot.
- You need 150 g of burdock root.
- It's 150 g of konnyaku.
- Prepare 1 of spring onion.
- Prepare 120 ml of dashi stock.
- Prepare 100 g of miso.
- It's 2 teaspoon of soy sauce.
- It's of Thinly sliced green onion (garnish).
- You need 7 of spice chili power (optional).
Tonjiru is like an upgraded, meatier version of classic miso soup. We are making healthy, nutritious Tonjiru, pork miso soup with lots of vegetables. The root vegetables and pork will warm you up. Miso soup is great anytime of the year, but in colder seasons, I like to make something heavier and heartier, like adding more vegetables and sliced of pork and transfom it into a tonjiru.
Tonjiru (Pork miso soup) instructions
- Peel the dikon radish and carrot..
- Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices..
- Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrients and flavor..
- Make several long shallow cuts lengthwise all the way around the burdock root..
- Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain..
- Cut spring onion into 2 cm long pieces..
- Cut the konnyaku into thin short strips..
- Cut the pork belly into 3 cm thick slices..
- Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well..
- Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry..
- Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally..
- Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain..
- Add a 1 teaspoon of soy sauce..
- Serve the miso soup in a bowl, and then sprinkle thinly sliced green onion and seven spice chili powder (shichimi tougarashi) according to your preference..
Some of the more typical vegetables in a tonjiru are carrot, daikon, sweet potato, and burdock root. Tonjiru or Butajiru (豚汁,とん汁,とんじる) - both literally mean pig/pork juice — is a Japanese soup made with pork and vegetables, flavoured with miso. Compared to normal miso soup, tonjiru tend to be more substantial, with a larger quantity and variety of ingredients added to the soup. Miso soup in Japan is perhaps one of the most popular side dishes because it goes well with virtually every type of Japanese cuisine. In fact, you can power it up by making a butajiru (also called tonjiru) by adding pork and other ingredients.
