TONJIRU/ PORK AND VEGETABLE MISO SOUP
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz daikon
- Small carrot (about 3 1/2 oz)
- Medium-sized potato (about 5 oz)
- 7 oz konnyaku
- 7 oz thinly sliced pork
- 1/2 Tbsp sunflower or vegetable oil
- 1 quart dashi stock
- 2 Tbsp sake
- 4-5 Tbsp miso
- 1/2 leek finely sliced (washed, and drained)
- Shichimi togarashi or chili pepper - to garnish
Instructions
- 1
Peel the daikon and carrot. Cut them lengthwise then into quarters and then slice them into 1/4-inch-thick, making quarter-shaped pieces. Peel the potato and cut into bite-sized pieces. Soak in water for a few minutes to remove any excess starch, then drain. Cut the konnyaku into smaller pieces and blanch in boiling water, to remove any bitterness, then drain
- 2
Cover the pork loosely in plastic wrap and, on a cutting board, tenderize by hitting with a rolling pin. Remove the cling film and cut into 1-1 1/2 inch pieces
- 3
Heat the oil in a large saucepan, add the pork and brown evenly. Add the chopped daikon, carrot, potato, and konnyaku, then the dashi stock and sake, and simmer
- 4
Skim the surface when it comes to a boil. Reduce the heat and cook until the potatoes are soft
- 5
Gradually add in the miso paste, stir well, and serve with the finely sliced leek and shichimi togarashi sprinkled on top