Tonjiru (Pork miso soup)
Tonjiru (Pork miso soup)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, tonjiru (pork miso soup). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tonjiru is a savory miso soup with pork and root vegetables. Packed with an excellent source of vitamins, it's absolutely nourishing and soul-fulfilling! If you ask me what is my favorite miso soup, I would immediately say Tonjiru (豚汁).

Tonjiru (Pork miso soup) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Tonjiru (Pork miso soup) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have tonjiru (pork miso soup) using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Tonjiru (Pork miso soup):
  1. Prepare 200 g thinly sliced pork belly
  2. Get 200 g daikon radish
  3. Get 100 g carrot
  4. Get 150 g burdock root
  5. Prepare 150 g konnyaku
  6. Take 1 spring onion
  7. Take 120 ml dashi stock
  8. Get 100 g miso
  9. Prepare 2 teaspoon soy sauce
  10. Make ready Thinly sliced green onion (garnish)
  11. Make ready 7 spice chili power (optional)

Even though it is a Miso soup, Tonjiru tastes very different from ordinary Miso Soup. Tonjiru has a distinct pork flavor and strong taste from Gobo. 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.

Instructions to make Tonjiru (Pork miso soup):
  1. Peel the dikon radish and carrot.
  2. Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices.
  3. 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.
  4. Make several long shallow cuts lengthwise all the way around the burdock root.
  5. Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain.
  6. Cut spring onion into 2 cm long pieces.
  7. Cut the konnyaku into thin short strips.
  8. Cut the pork belly into 3 cm thick slices.
  9. Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well.
  10. Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry.
  11. Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.
  12. 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.
  13. Add a 1 teaspoon of soy sauce.
  14. 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.

Tonjiru is a classic winter dish of slowly stewed slices of pork mixed with. 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. 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.

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