How to Make Tonjiru | Authentic Japanese Pork Miso Soup Recipe

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.

Start by scraping the thin skin off the japanese burdock root (gobo) with the back of a knife, then wash and cut into diagonal slices. Soak in water to prevent discoloration.

Peel and cut one carrot lengthwise, then chop into similar-sized pieces for even cooking.

Cut about a quarter of a large daikon radish into rounds and then into quarters after peeling.

Slice 50 grams of green onion diagonally, using the white part for cooking and finely chopping the green part for garnish.

Slice 40 grams of shiitake mushrooms, removing the stems if desired.

Break up ready-to-use konnyaku with a spoon, checking the packaging for any pre-cooking instructions.

Prepare 200 grams of pork belly by cutting it into slices about 2 millimeters thick.

Heat a large pot on medium and add half a tablespoon of unsalted butter until melted.

Seal the pork in the pot to avoid rubbery fat, then add the sliced gobo and stir-fry for about a minute.

Add the chopped carrot, daikon, shiitake mushrooms, and konnyaku to the pot and mix well.

Pour in 1.5 liters of dashi stock, using homemade dashi if possible.

Add 3 tablespoons of miso paste, breaking it up with a mesh spoon and whisking with a small amount of liquid to dissolve it before adding it to the pot.

Allow the tonjiru to simmer gently for 15 minutes, avoiding boiling to maintain the flavor of the miso.

After 15 minutes, add the green onion and simmer for another 10 minutes.

Add 1 teaspoon of mirin and 1 teaspoon of soy sauce, letting it bubble for about a minute to cook off the alcohol.

Turn off the heat and add 4 more tablespoons of miso paste, mixing it in gradually to ensure even distribution.

Finish with a drizzle of sesame oil and garnish with chopped spring onion and optional japanese chili pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens