Tonjiru (Pork and Vegetable Miso Soup)
Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low. It is considered to be a winter dish in Japan but I can't see why we shouldn't have it all year round. It's delicious.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150g (5.3oz) pork belly (, thinly sliced, cut into bite size pieces (note 1))
- 600ml (20.3oz) dashi stock ((note 2))
- 2 tbsp miso ((note 3))
- 100g (3.5oz) daikon ((white radish), quartered and sliced 7mm thick)
- 100g (3.5oz) carrots (, halved and sliced 7mm (1/4") thick (note 5))
- ½ konnyaku block (, halved lengthwise and sliced 7mm (1/4") thick (note 6))
- 100g (3.5oz) potatoes (, cut into 2cm (3/4") cubes)
- 40g (1.4oz) burdock (, thinly sliced or shredded (note 7))
- 2 shallot ((scallion) stems, chopped into 2.5cm (1”) lengths)
- Julienned white part of shallots ((scallions))
- Shichimi tōgarashi ((Japanese spice mixture))
Instructions
- 1
Heat a saucepan with a dash of oil (not in ingredients, note 8) and sauté pork over high heat until the surface of the pork is cooked.
- 2
Add all the vegetables except shallots to the pan and sauté until the surface of the vegetables are cooked (surface becomes semi-transparent in the case of potatoes).
- 3
Add dashi stock and bring to a boil. Reduce heat to low and cook for about 10 minutes or until vegetables are cooked through.
- 4
Add miso gradually, diluting into the soup. Add shallots, turn the heat up to medium low and cook for a couple of minutes.
- 5
Serve hot soup into a standard bowl or a large soup bowl topped with julienned shallots if using accompanied by tōgarashi.