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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tonjiru (pork miso soup). One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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). This Pork and Vegetable Miso Soup is one of the true comfort.

Tonjiru (Pork miso soup) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Tonjiru (Pork miso soup) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have tonjiru (pork miso soup) using 11 ingredients and 14 steps. Here is how you cook it.

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

Tonjiru (or Butajiru) is a kind of Miso Soup with pork and a lot of root vegetables such as Gobo (burdock root) and carrot. 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.

Steps 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 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. Tonjiru is a classic winter dish of slowly stewed slices of pork mixed with. I cook special miso soup, "TONJIRU: pork miso soup" in that case.

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