The PERFECT Pork Miso Soup Recipe | Japanese Tonjiru

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami flavor with fewer calories.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more widely available and less expensive.

daikon radish

🥗Healthier: turnip

💰Cheaper: regular radish

Turnips can be used for a similar texture and flavor.

Prepare dashi by bringing 2 liters of water to 70 degrees Celsius and adding 20 grams of kombu for 5 minutes.

Remove the kombu, bring to a boil, then add 20 grams of bonito flakes and simmer for 3 minutes before straining.

Wash and peel the burdock root and satoimo, then cut into bite-sized pieces.

Slice the daikon radish and carrots into half-centimeter slices.

Cut green onions diagonally into one-centimeter slices and slice shiitake mushrooms.

Wash and cut konnyaku jelly into bite-sized pieces and cut aburaage into one to two centimeter slices.

Cut pork belly into quarter slices and boil to remove impurities, then set aside.

In a frying pan, heat sesame oil and sauté burdock root, satoimo, daikon radish, carrots, and konnyaku jelly for a couple of minutes.

Add 100 grams of dark colored Sendai miso using a sieve and whisk, then add the sautéed vegetables and boiled pork belly.

Simmer for about 10 minutes, skimming off any scum.

Add one teaspoon of Japanese cooking sake, one teaspoon of soy sauce, and one teaspoon of sugar.

Add the green beans and cook for an additional minute before turning off the heat and whisking in the remaining light colored miso.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens