Tonjiru (Japanese Pork Miso Soup)

Introduction

Tonjiru is a hearty Japanese miso soup made with pork and plenty of vegetables. “Ton” means pork, and “jiru” means soup in Japanese.

Compared with everyday miso soup, tonjiru is richer and more filling, with tender pork, root vegetables, mushrooms, and miso creating a deeply comforting flavor. It’s a classic Japanese home-cooked dish and especially delicious served with a bowl of warm steamed rice.

Ingredients

[Servings : 4]

• Thinly sliced pork: 100 g
• Daikon, quartered and sliced: About 5 cm (80 g)
• Carrot, sliced: 1/3 (about 40 g)
• Burdock root, shaved or thinly sliced: 1 piece (about 80 g)
• Shimeji mushrooms: 1/2 pack
• Onion, thinly sliced: 1/4
• Japanese leek, chopped: 1/2
• Grated ginger: 1 tsp
• Water: 600 ml
• Kombu: 1 piece (about 5 cm / 2 in)
• Miso: 2½–3 tbsp
• Salt: A pinch
• Oil: A little

Instruction

1. Heat a little oil in a pot. Lightly season the pork with salt and sauté until it changes color.
2. Add the daikon, carrot, burdock root, shimeji mushrooms, onion, Japanese leek, and grated ginger.
3. Pour in the water and add the kombu.
4. Cover and bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are very tender.
5. Remove the kombu.
6. Turn off the heat and dissolve the miso into the soup.
7. Taste and add more miso if needed. Serve hot.and coats the beef and onions.
8. Serve over warm rice and top with chopped green onions or a soft-boiled egg, if desired.

Tips

• Feel free to use whatever vegetables you have on hand.
• Simmering the vegetables until very tender brings out their natural sweetness and adds depth to the soup.
• Tofu, konjac, and aburaage (fried tofu) are also delicious additions.
• The amount of liquid may vary depending on your pot and vegetables. If the soup becomes too thick, add about 100 ml water and adjust with about ½ tbsp more miso if needed.
• Tonjiru tastes even better the next day as the flavors continue to develop.